Yield: about 2 quarts
You can make big batches of her fresh salsa every summer, sometimes substituting fresh lemon juice for the vinegar. Most of it will get eaten right away, but you may manage to put up a few jars for the winter. Get basic canning instructions and tips.
In a large bowl, stir all ingredients together. Taste, add extra jalapeno and salt if you like, and serve.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.