Lola’s Salsa SUBMITTED BY LORI OLIVAREZ-LIGUES
INGREDIENTS
COOKING STEPS
16 medium Roma tomatoes 1 large white onion 6-7 large jalapeños 3-4 garlic cloves 2 medium green bell peppers 1 teaspoon black pepper 1 tablespoon salt 1/3-1/4 cups white vinegar (9%) 2-3 tablespoons brown sugar
1. Chop the tomatoes, onion, jalapeños, garlic, and bell peppers in your food processor and place in cooking pot. 2. Add black pepper, salt, brown sugar, and vinegar. Once the salsa starts to boil, scrape off the excess foam from the top and continue to do so as it cooks. Let the salsa cook for one to one and a half hours. 3. Make sure to bring to a boil. You will see the change in color as it cooks. 4. Prepare your jars while the salsa is cooking. After the salsa has cooked, place in jars, seal, and flip over onto a cooling rack. 5. When the jars are almost cool, flip right side up and store. Unsealed jars or open jars should be refrigerated. 6. Enjoy!
EASY RECIPE 35 | COLUMBUS, TEXAS
ONLY 2 HOURS
FAMILY FAVORITE
