Salsa!

6-8 Large Tomatoes (chopped)
3-4 Green Peppers (chopped) Zucchini works also
2 Onions (chopped)
4 Cloves Garlic
3 Tsp Chili Powder
1 Package Taco Seasoning Mix
1/3 cup Apple Cider Vinegar
2 Tbsp Salt
2 Tbsp Parsley
1 Tbsp Cilantro
2 Limes (don’t leave out) zested and juiced
1/3 cup
jalapeno peppers (optional)

This is the recipe as I was given it. I made a few (slight) modifications.  I added extra lime juice.  I was freezing the tomato, peppers, etc. mix because they were going to go bad before I could get the limes and jalapeno peppers bought.  I forgot to add the parsley.   I only used 2 oz (per batch) of jalapenos.  I doubled the recipe and got 5 pints of salsa.  Even my children, who don’t generally like salsa, were eating it!

I must admit, it took a while.  I’m not a fast cook.  I blanched the tomatoes to make peeling easier.  I stood and chopped for a long while.  I don’t have a food processor, I’m not sure how well it would have worked.  

I was very pleased with how my first batch of salsa turned out.  After it was heated for the canning process, I was less pleased with the flavor, but it had been very runny before and was much better after. 

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