Salsa *

This is a fresh salsa recipe that I have had good luck with canning. 
The recipe that follows is for canning the salsa. Yield: 2 pints. 

     2 cups tomatoes-chopped to 1/4 inch chucks (I prefer to use Romas)
     3/4 cup red or green onion (chopped)
     2 cloves of garlic, crushed
     1/4 cup salsa peppers or jalapeno peppers (finely chopped)
     2 Tbs Red Wine Vinegar
     4 tsp. Lime Juice
     Dash of cayenne pepper
     8 oz. can of tomato paste. (optional)
     1 Tbs. fresh chopped Cilantro(optional)

In a large bowl, mix all the above ingredients well. Add the tomato paste
if you like a thicker salsa. The amount of peppers called for makes a mild 
salsa, if desired you can place a total of 1/2 cup of peppers into the recipe
.Adding more peppers than that will mean adding more Vinegar and Lime Juice
 to keep the acidity of the salsa high enough
to make it safe to can. 

Place into clean sterile pint jars Water Bath: Process at a full boil for
30 minutes,Pressure Cooker: Process for 10 minutes at 5 lbs** Process times
are given for pint jars only **
If you wish to make this as a fresh salsa, half all of the above ingredients



adding 2 tsp. of olive oil. Mix well in a bowl. Cover and chill in the 
refrigerator for 2 hours. Stir before serving. Unused portions can be stored
in the refrigerator in a tightly sealed container
for up to 1 week.