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Fresh Salsa

Diane Perry

1 quart fresh tomatoes

1 stalk celery

1 green pepper

1 red pepper

1 onion

2 tbsp pickling salt

3/4 cup vinegar

3/4 cup sugar

Chop up vegetables, add pickling salt and soak overnight. In the morning, drain. Then add vinegar and sugar. You may also add 1 tsp of mustard and 1 tsp of horseradish.

Garden Salsa

Submitted by the Butch & Liz Dahl Family

6-8 medium tomatoes, chopped

1 minced jalapeno

1 cup chopped cilantro

3 medium onions

1 tsp minced garlic or garlic salt

3 tbsp lemon or lime juice

Mince and chop all vegetables. Stir in garlic salt and lemon/lime juice. Chill 1 hour. Serve with corn chips.

HDT Fresh Salsa

8-10 Tomatoes

2 large onions

1 green pepper

2 jalapeno peppers (or to taste)

1 bunch of cilantro (optional)

1 t. salt

1 t. pepper

2 T. lemon or lime juice

1 head fresh garlic, or 3 Tbsp minced garlic (or to taste)

Dice tomatoes, onions, green peppersa and jalapenos. Combine in a large bowl. Chop cilantro and add to mixtures. Add salt, pepper, lemon or lime juice and garlic. Mix well.

May be served fresh or canned*:

*Canning: Prepare 6 pint jars. Ladle salsa into jar, leaving 1/4-inch head space, and fix lids and rings. Jars can be placed in a hot water bath canner for 35 minutes or salsa can be stored in refrigerator for 3-4 weeks. Canning will cause a change in color, and will create a layer of liquid at the bottom of each jar. Adding tomato paste, or cooking the salsa for a long while before canning would lesson the amount of liquid created during canning.

Salsa

5 lbs chopped tomatoes

2 cups chopped onions

1 cup chopped green pepper

1/4 cup chopped hot peppers

1 cup vinegar

Simmer all ingredients for 10 minutes. Then place in pint jars and process in canner for 15 minutes.