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Jackpine Savage Salsa

edited November -1 in Sides
<h4>Ingredients</h4><P>6 lbs firm ripe tomatoes (about 12 large) </P>
<P>1 lb onions (about 2 large)</P>
<P>1 lb green peppers (about 2 large) </P>
<P>1 large red pepper</P>
<P>11/2 cups distilled white vinegar</P>
<P>1 Tbl. + 1 tsp. salt</P>
<P>2 tsp. dry mustard powder</P>
<P>2 tsp. Sweet and Low (or 1/2 cup sugar)</P>
<P>2 tsp. chili powder</P>
<P>1 tsp. garlic powder</P>
<P>3/4 tsp. ground cumin</P>
<P>1/2 tsp ground black pepper </P>
<P>1/3 tsp. crushed red pepper flakes (I use 12 chili peppers, small)</P><h4>Instructions</h4><P>Peel, chop and seed tomatoes: allow to drain in a colander. </P>
<P>Meanwhile, chop onions and peppers. </P>
<P>Combine all ingredients in a microwave-safe 4-quart casserole. Cover with lid or plastic wrap. </P>
<P>Microwave (high) for 10 to 15 minutes, or until boiling. Stir, Microwave (high) 35 to 45 minutes, uncovered, or until very thick. Stir once or twice. </P>
<P>Instead of using a microwave, you can use a stockpot or similar on the stovetop and cook at a slow boil for about an hour. </P>
<P>Spoon into hot sterilized jars, allowing 1/4 inch head space. Wipe rims with clean cloth dipped in hot water. Close according to jar manufacturer's instructions and process in boilng-water bath 20 minutes. Makes 6 or so - pint jars. </P><h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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