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Cantry restock series and today were waterbath canning Salsa. Recipe for one batch (makes about 7 pints): 9 cups tomatoes 2 Serrano peppers 3 jalapeno peppers 8 cloves of minced garlic 2 1/2 cups green bell pepper 1 1/4 cup green onions 1 1/4 cup yellow or white onion 1 cup white vinegar 6 tsp salt 12 oz tomato paste 1 1/2 tbs lemon juice Cilantro to taste (or not) This makes usually a mild batch depending on your peppers. For more spicy, add more. Less spicy, add less. Waterbath can for 30 mins
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