Instructions: *I include a few orange, white and yellow tomatoes for both color and because they seem to thicken the salsa a bit. After chopping, add some kosher salt, mix, then drain off the liquid and slowly simmer it to about 1/3 of its original volume, stirring often and watching carefully (Ive burned it a couple of times). Add the cooked down juice back to the tomatoes.

**If the taste of cilantro isnt for you, we have used Italian parsley when cilantro wasnt available. Different flavor, but still good.

Mix it all together, adjust quantities and the spices. If more heat is needed, I add hab sauce. Let it mellow and merge for a day or two in the fridge. I have trouble waiting that long...

If we can it, we pressure can pints at ten pounds for 25 minutes.

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