Salsa
Why I Love This Recipe
This is a great recipe for your garden veggies - when we have a bumper crop of tomatoes! Just chop everything up, combine and add salt, pepper, vinegar to taste. This is best served cold but does a great job canned. If canning, do not cook the salsa down before processing. Fill jars and process for 30 minutes.
Ingredients You'll Need
4 cups chopped tomato
1 cup chopped onion
1 cup chopped green peppers
1 cup chopped red/yellow/orange peppers
3 teaspoons minced garlic
½ cup chopped fresh cilantro
2 teaspoons salt (I used garlic salt)
1 teaspoon pepper
¾ cup distilled white vinegar
Directions
Combine all ingredients in large mixing bowl. Best served cold.
