Salsa
5lbs Roma Tomatoes (or enough to fill your cook pot)
1 Bunch Green Onions
1 Large Yellow Onion
1 Large White Onion
10 Jalapeno Peppers, add a couple of Habaneros if you like it hot! Ghost peppers if you like living on the edge!
4 Garlic Cloves
1/2 cup Vinegar
1 Tbsp. Lime juice
1 Tbsp. Lemon juice
1 Bunch Cilantro
2 Tbsp. Salt
2 Tbsp. Sugar
The Ingredients.
![](http://farm9.staticflickr.com/8153/7521825304_e2b73e88fd_z.jpg)
Boil your jars to sterilize them.
![](http://farm8.staticflickr.com/7266/7521801532_67bd34e7df_z.jpg)
Roma Tomatoes (I used a lot more than this)
![](http://farm9.staticflickr.com/8156/7521822686_0aef28d89e_z.jpg)
Coarsely chopped
![](http://farm9.staticflickr.com/8160/7521821484_a3b3a2347a_z.jpg)
Just pulse the tomatoes to keep them chunky. Don't try to do too many at once.
![](http://farm9.staticflickr.com/8024/7521819022_d471be5164_z.jpg)
Fill the pot. Drain off some juice to make it thicker.
![](http://farm8.staticflickr.com/7123/7521816598_8a3ecdc613_z.jpg)
Just use the tops of the Cilantro
![](http://farm8.staticflickr.com/7136/7521803912_aa1e0f8cf6_z.jpg)
Onions. I used a yellow and some green onions, too.
![](http://farm9.staticflickr.com/8155/7521799258_ee93f5d7f6_z.jpg)
Finely process your Cilantro and Onions.
![](http://farm8.staticflickr.com/7118/7521806354_8014fc0bfc_z.jpg)
You need some heat! Jalapenos, Serranos, Habaneros, and Ghost Peppers here.
![](http://farm8.staticflickr.com/7132/7521796860_530f4e0e70_z.jpg)
Gloves are needed!
![](http://farm9.staticflickr.com/8023/7521794244_51721627fb_z.jpg)
I like lots of Garlic, too.
![](http://farm8.staticflickr.com/7255/7521792280_53ddf1b937_z.jpg)
Process your peppers and garlic finely as well.
![](http://farm8.staticflickr.com/7134/7521790086_ac5a994cb2_z.jpg)
Add salt, sugar, lemon and lime juice, and vinegar. Mix well. Bring to a boil and then simmer for 10 minutes. Heat your lids in a pot of water. Don't boil them though.
![](http://farm9.staticflickr.com/8433/7521783814_3b84afa75e_z.jpg)
Ladle salsa into hot jars.
![](http://farm8.staticflickr.com/7271/7521781886_812e5c26d5_z.jpg)
Cap them.
![](http://farm8.staticflickr.com/7122/7521779382_b5e0783056_z.jpg)
Bring the water to a boil.
![](http://farm8.staticflickr.com/7126/7521774304_51a0af990c_z.jpg)
Set your timer for 15 minutes.
![](http://farm9.staticflickr.com/8432/7521772016_2af957a7cb_z.jpg)
Listen for the "PING"!
5lbs Roma Tomatoes (or enough to fill your cook pot)
1 Bunch Green Onions
1 Large Yellow Onion
1 Large White Onion
10 Jalapeno Peppers, add a couple of Habaneros if you like it hot! Ghost peppers if you like living on the edge!
4 Garlic Cloves
1/2 cup Vinegar
1 Tbsp. Lime juice
1 Tbsp. Lemon juice
1 Bunch Cilantro
2 Tbsp. Salt
2 Tbsp. Sugar
The Ingredients.
![](http://farm9.staticflickr.com/8153/7521825304_e2b73e88fd_z.jpg)
Boil your jars to sterilize them.
![](http://farm8.staticflickr.com/7266/7521801532_67bd34e7df_z.jpg)
Roma Tomatoes (I used a lot more than this)
![](http://farm9.staticflickr.com/8156/7521822686_0aef28d89e_z.jpg)
Coarsely chopped
![](http://farm9.staticflickr.com/8160/7521821484_a3b3a2347a_z.jpg)
Just pulse the tomatoes to keep them chunky. Don't try to do too many at once.
![](http://farm9.staticflickr.com/8024/7521819022_d471be5164_z.jpg)
Fill the pot. Drain off some juice to make it thicker.
![](http://farm8.staticflickr.com/7123/7521816598_8a3ecdc613_z.jpg)
Just use the tops of the Cilantro
![](http://farm8.staticflickr.com/7136/7521803912_aa1e0f8cf6_z.jpg)
Onions. I used a yellow and some green onions, too.
![](http://farm9.staticflickr.com/8155/7521799258_ee93f5d7f6_z.jpg)
Finely process your Cilantro and Onions.
![](http://farm8.staticflickr.com/7118/7521806354_8014fc0bfc_z.jpg)
You need some heat! Jalapenos, Serranos, Habaneros, and Ghost Peppers here.
![](http://farm8.staticflickr.com/7132/7521796860_530f4e0e70_z.jpg)
Gloves are needed!
![](http://farm9.staticflickr.com/8023/7521794244_51721627fb_z.jpg)
I like lots of Garlic, too.
![](http://farm8.staticflickr.com/7255/7521792280_53ddf1b937_z.jpg)
Process your peppers and garlic finely as well.
![](http://farm8.staticflickr.com/7134/7521790086_ac5a994cb2_z.jpg)
Add salt, sugar, lemon and lime juice, and vinegar. Mix well. Bring to a boil and then simmer for 10 minutes. Heat your lids in a pot of water. Don't boil them though.
![](http://farm9.staticflickr.com/8433/7521783814_3b84afa75e_z.jpg)
Ladle salsa into hot jars.
![](http://farm8.staticflickr.com/7271/7521781886_812e5c26d5_z.jpg)
Cap them.
![](http://farm8.staticflickr.com/7122/7521779382_b5e0783056_z.jpg)
Bring the water to a boil.
![](http://farm8.staticflickr.com/7126/7521774304_51a0af990c_z.jpg)
Set your timer for 15 minutes.
![](http://farm9.staticflickr.com/8432/7521772016_2af957a7cb_z.jpg)
Listen for the "PING"!
![](http://farm9.staticflickr.com/8145/7521767130_8884b95626_z.jpg)
Comment