Jackpine Savage Salsa

Dex & Jan Henschel

Ingredients

6 lbs firm ripe tomatoes (about 12 large)

1 lb onions (about 2 large)

1 lb green peppers (about 2 large)

1 large red pepper

11/2 cups distilled white vinegar

1 Tbl. + 1 tsp. salt

2 tsp. dry mustard powder

2 tsp. Sweet and Low (or 1/2 cup sugar)

2 tsp. chili powder

1 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp ground black pepper

1/3 tsp. crushed red pepper flakes (I use 12 chili peppers, small)

Instructions

Peel, chop and seed tomatoes: allow to drain in a colander.

Meanwhile, chop onions and peppers.

Combine all ingredients in a microwave-safe 4-quart casserole. Cover with lid or plastic wrap.

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.

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.

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.

Notes

Number of Servings:

Time to Prepare: