Updated Friday, June 10th, 2011
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.
In this issue: Summer Off the Beaten Path
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