What's Cooking Appetizers

Salsa

8 cups peeled, chopped fresh tomatoes
2 cups chopped tomatillos (optional)
4 cups chopped green pepper (or use
part green, part red)
2 cups chopped jalapeño peppers
(adjust quantity to taste)
2 cups chopped onion
10–12 cloves garlic, minced
mmm

1-1/2 cups cider vinegar
2 Tbsp. salt
2 Tbsp. sugar
1 Tbsp. cumin
2 tsp. dried oregano
1 can (6 oz.) tomato paste
1/2 cup chopped fresh cilantro
(optional; fresh or dried parsley may also be used)

Combine all ingredients except tomato paste and cilantro. Bring to a boil, then reduce heat. Simmer for an hour or more, uncovered, until the mixture thickens. Then stir in remaining ingredients and simmer a few minutes longer. Pour immediately into hot jars, leaving 1/4-in. head space. Adjust caps and process in a boiling-water bath for half an hour. Yields about 6–7 pints.