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Awesome Rita. I doubled this and made some adaptations. Instead of pureeing all the vegetables, I chose to chop mine so there was some body to the salsa. I used half lemon juice and half lime juice. I used half brown and half white sugar, and a little less sugar overall. Added some cilantro and kept the seeds in all my hot peppers. Canned 13 pints, husband is super excited! Thanks....and now I have a whole bottle of tequila to play with in future recpies.