Mexican Salsa


Submitted By: Rhoda Wengerd

Ingredients

  • 14 pounds (1/4 bushel) tomatoes
  • 10 green peppers, chunked
  • 6 jalapeño peppers (3 with seeds, 3 without seeds), chopped
  • 2 1/2 pounds onions, chunked
  • 1 cup vinegar
  • 3 tablespoons salt
  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons oregano
  • 1 tablespoon chili powder
  • 1 cup ClearJel
  • 1 cup water

    • Instructions


    Peel tomatoes and quarter; add vegetables, vinegar, salt, sugar, and spices. Simmer 45 minutes. Thicken with ClearJel (found in most bulk food stores) and water. Pour into jars and cold pack for 30 minutes.
    Yield: 17 pints.