Not So Hot Tomato Salsa

Today is the first in a new series for this Examiner page - Food Friday.  With so many yummy things ripening in the garden, I thought it might be fun to highlight ways of using this bounty of produce. 

For this first segment - Not So Hot Tomato Salsa.  This is perfect for all those tomatoes - any color or variety - peppers, onions, garlic and herbs.  **Please note - you must have a basic understanding of how to home can foods.**

Not So Hot Tomato Salsa

· 6 cups tomatoes (any variety) peeled, cored and chopped
· 3 cups bell peppers, seeded and chopped
· 2 cups banana peppers, seeded and chopped
· 1 cup mild green chilies, seeded and chopped
· 1 Jalapeno (or other hot pepper, depending on heat) seeded and chopped
· 2 cups chopped onions
· 10 cloves garlic, finely chopped
· 3 cups white vinegar (may also use cider vinegar)
· 1 tsp ground cumin
· 2 tbsp fresh oregano leaves (or 3 tsp dried)
· 3 tsp salt

Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally.

Ladle into hot pint jars, leaving ½ inch headspace. Adjust lids and process in a boiling water bath for 15 minutes. Makes 6 pints.

**To make your salsa hotter, use less bell peppers and more hot peppers, depending on your taste.**

For information on home canning, check out the UK Cooperative Extension Office website here.  You can also check out Homecanning.Com and the National Center for Home Food Preservation.