Homemade Salsa

MILD SALSA

5 quarts for $5.27

     

    I have to say this is the best salsa I have ever had.  Neither my husband nor myself like anything spicy and when I got this recipe from my dear friend Rachel Richardson who is 80 yrs old, I was a little apprehensive since the ingredients included 1 or 2 diced jalapeno.  So, I kept the jalapeno out.   When I was done, I gave my husband a bite.  His eyes got big, his eyebrows were raised & his head was bobbing up & down.  My first thought was, "Honey, it shouldn't be hot!", but I didn't have a chance to because once he swallowed he said, "This is a HOMERUN!!"  I guess he liked it.  

     For a total cost of $5.27 I made 5 quarts & canned them.  Here's the breakdown:

   4 lbs of Tomatoes @ .12c each (4 pounds for $1.00 @  www.cardenasmarkets.com) 

   2 Onions @ .10c each (on sale 5 pounds for $1.00 @  www.cardenasmarkets.com)

   2 Bell Peppers .33c (on sale 3 for $1.00 @ www.cardenasmarkets.com)

   1 or 2 diced Jalapeno

   1 small can Ortega Chile's - I bought a large can & used 1/3 of the can. (reg price $4.99 @ www.staterbros.com)

   1/2 c. Apple Cider Vinegar (I don't know the cost of this - I get mine at my www.snow-line.com)

   2 scant Tbsp. salt

   Garlic Salt 

   1 cup chopped Cilantro (.25 a bunch) - added after other ingredients have been boiled about 10 min.

     Bring all ingredients (except Cilantro) to a boil.  Boil for 10 minutes. 

     Pour into sterilized quart jars.

     Process in a pressure canner/cooker for 15 minutes at 12 pounds of pressure.