Mary Jo Oliver wrote:
> Does anyone have a good salsa recipe...i just moved to a new house where
> there was a garden and i have tons of tomatoes...not sure what to do with
> them..so i thought salsa would be a good thing..any ideas would be great!!
>
>

This is currently my favorite cooked red salsa recipe. I won a blue
ribbon and a big purple "special mention" award with it a year or 2 ago
at the Olmsted County Fair:

Chile Salsa
(from USDA bulletin 539) yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper

Roast and peel peppers if they have tough skins; remove seeds and stems,
chop. Scald and peel tomatoes; chop. Combine all ingredients in large
saucepan. Bring to a boil and simmer 10 minutes. Ladle into pint jars,
leave 1/2 inch headspace. Adjust lids and process in boiling water bath
for 15 minutes.

Notes: I like to use all jalapenos, and they don't have to be peeled.
You can substitute bottled (but not fresh) lemon juice for the vinegar
in this, but try it once using the vinegar; it does not taste vinegary.
Lime juice is more acid than lemon, so fresh or bottled lime juice
should be OK, imho.

--
Best regards,
Bob