Recipe by Dancer^
This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.
Top Review by flightnurse
This is Excellent, but only thought so after it sat for about a week. It was ok at first, but for some reason after a week it was to-die-for! I love anything with a vinegar base, so this is definitely a keeper. Thanks for sharing.
- 3 cups chopped peeled cored tomatoes
- 3 cups chopped jalapeno peppers
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 tablespoons minced cilantro
- 2 teaspoons oregano
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cumin
- 1 cup cider vinegar