GREAT SALSA--FRESH OR CANNED

These 2 recipes for YUMMY SALSA'S--one made fresh and ready to serve, or one that you can process in pint Mason jars, are both award winners.  The processed recipe comes from Pettingill's Fruit Stand, where I buy all the fesh grown vegetables for the salsa.  They are flavorful and delicious!  They are both fairly mild, but you could easily adjust either for a salsa with more 'heat.'  Great!

BEST FRESH SALSA
4 jalapeno peppers
1 28-oz. can whole tomatoes
1/2 bunch fresh cilantro
3 cloves garlic
1 1/2 Tablespoons cumin

1 onion

1 green pepper

5 green onions

8 fresh roma tomatoes

3 Tablespoons sugar

salt and pepper, to taste

Remove stems and seeds from jalapeno peppers.  Put them in a blender or food processor.  Add whole tomatoes cilantro, garlic, cumin, half of the onion, 1/2 of the green pepper, salt and pepper.  Blend.  Chop by hand the remaining half of the onion, green pepper, the green onions, and tomatoes.  Pour the blended salsa into a large bowl.  Stir in the remaining chopped vegetables.  Serve with anything you like salsa with.  This makes a lot, and can be kept for as long as 2 months in a covered jar in the refrigerator.  NOTE:  If you don't like chunks in your salsa, you can blend all the ingredients together at once. 

SALSA FOR COLD PACKING (Pettingill's Fruit Stand)

1/2 bushel Roma tomatoes

6 green peppers

6-10 jalapeno peppers

6 red bell peppers

6-8 Anaheim peppers

6 large onions

3 whole garlic

1/2 cup vinegar

Dice all vegetables and place in a large kettle.  Mince garlic.  Add to vegetables.  Cook over medium low to desired consistency, which could be as long as 7 hours.  When desired consistency is reached, add 1/2 cup salt and 1 cup sugar.  Blend well, cooking for an additional 1/2 hour to make sure all sugar is dissolved.  Pour into prepared 1/2 pint jars, and process for 10 minutes according to the directions on your cold packer.  Remove jars when processed, and cool on a towel until cool.  Can be stored for a year (or more!).   I love this salsa--it is my very favorite--it's great for those of us who can't have things that are too hot.  (But you can easily make this hotter by increasing the jalapenos, or using 'hotter' peppers).