Recipe for Traditional Salsa 
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Yield:
1
Ingredients:
Amount Ingredient
7 cup diced seeded peeled cored tomatoes - (abt 5 lbs)
6 x green onions sliced
2 x jalapeno peppers diced
4 x garlic cloves minced
2 tbl minced cilantro
2 tsp salt
1/2 cup vinegar, 5% acidity
2 tbl lime juice
Instructions:
Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 15 minutes.

Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 pints.

Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Yield: 4 pints

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