Fresh Tomato Salsa Summer 2011

• 1 whole Large Onion OR 2 Small Onions, Finely Diced
• 2 stalks Celery, Finely Diced
• 1 whole Green Pepper, Diced
• 1 whole Orange Pepper, Diced
• 5 whole Humongous Tomatoes OR 10 Medium Tomatoes OR 8 Cups Chopped Tomatoes
• 2 whole Jalapeno Peppers
• 1 whole Lime, Juiced
• 1 Tablespoon Dried Cilantro OR 1 Small Bunch Cilantro Leaves, Finely Chopped
• 1 clove Garlic, Minced OR 1 Teaspoon Minced Garlic
• 1 can (6 Oz. Size) Tomato Paste
• 2 Tablespoons Coarse (pickling) Salt
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon Vinegar
• 1 teaspoon Celery Salt
• 1 teaspoon Cumin
• 6 whole Pint-sized Canning Jars, Lids And Rings

1. Wash and prep the onion, celery, bell peppers (clean, dice, chop).
2. Put them into a large bowl.
3. Chop tomatoes according to how chunky you would like your salsa.
4. If your tomatoes are watery, drain some of the liquid off before mixing them into the other ingredients.
5. Remove most of the membranes from the jalapeno peppers.
6. Dice them very finely and add into the bowl with the other ingredients.
7. Wash your hands thoroughly and be careful about touching your face or your kids if you handled the peppers with your hands.
8. Stir all of the remaining ingredients into the salsa mixture and mix to combine.
9. Ladle into pint jars and store in the fridge for up to one month.
10. Makes about 6 pints.
11. I like to make a batch of fresh salsa and give some of it away to my neighbors in the summer.

onion, stalks celery, green pepper, orange pepper, humongous tomatoes, peppers, cilantro, clove garlic, tomato paste, salt, vegetable oil, vinegar, celery salt, cumin, canning

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fresh-tomato-salsa-summer-2011/ (may not work)