6 lbs fresh tomatoes (about 18 medium)
or 6 cans (14.4 oz each) petite diced tomatoes
½ cup Mrs. Wages White Distilled Vinegar (5% acidity) or cider vinegar
1 pouch Mrs. Wages Medium Salsa Mix
Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and chop coarsely. If using canned tomatoes, do not drain liquid.
Combine tomatoes, vinegar and Salsa Mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is ready!
Freeze it! pour into freezer containers and let cool. Store in freezer up to 1 year.
Can it! 1) Pour hot salsa into clean, sterilized pint canning jars, leaving ½-inch head space. Cap each jar when filled. 2) Process 40 minutes in boiling water bath. 3) Test jars for airtight seals according to manufacturer's directions. Store up to 1 year. If jars do not completely seal, refrigerate and consume within one week.
Serve It! For instant salsa, combine contents of the pouch with 6 lbs chopped fresh tomatoes or 6 cans (14.5 oz each) petite diced tomatoes. Let stand for 10 minutes before serving or refrigerate.
For zesty Southwestern style cheese dip, use 1¼ cup prepared salsa and 1 lb pasteurized process cheese. Melt cheese; stir in the prepared salsa and mix well. Serve with your favorite chips or veggies.