Serves: 5
Total Calories: 191
Yield: 9 jars

4 cups tomatoes
2 cups green peppers, chopped
3 (29-ounce) cans tomato sauce
2 cups onions, chopped
6 to 12 jalapeño peppers, chopped
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon fresh cilantro, chopped
1 tablespoon garlic powder
1 tablespoon red pepper flake
1 tablespoon salt
1 tablespoon sugar
9 (1-pint) canning jars and lids, sterilized

Bring a large stockpot of water to a boil over high heat. Carefully place tomatoes into stockpot; cook for one minute. Place tomatoes into cold water to cool; peel. Chop and return tomatoes to empty stockpot. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 30 minutes. Mix all ingredients together; simmer for 30 minutes. Spoon into hot sterilized jars. Wipe rims; secure with lids and rings. Process for 15 minutes in a boiling water bath. Set on towels to cool; check for seals.

Tip: Fill a bushel basket with the flavors of summer...tomatoes, cucumbers, sweet corn, beans, homemade salsa and a Mason jar of lemonade…what a way to welcome new neighbors.

Nutritional Facts:

Serves: 5
Total Calories: 191
Calories from Fat: 0

More Recipes from the Summer In the Country Cookbook:
Ruthie’s Strawberry-Rhubarb Jam
Gooseberry Jam
County Fair Lime Pickles
Sweet Zucchini Relish
Roasted Garlic Salsa
Tipton Family Spaghetti Sauce
Raspberry-Jalapeño Jam
Berry Best Freezer Jam
Tart Cherry Salsa
Aunt Marj’s Violet Jelly
Dandy Dandelion Jelly
Pioneer Day Blackberry Jam
Homemade Apple Pie Filling
Teri’s Carrot Cake Jam
Spiced Tomato Jam
Freezer Zucchini Pickles
Garden Patch Relish
Firecracker Hot Pepper Jelly
Our Favorite Salsa
Bread & Butter Pickles
Picnic Pickles
Dixie Tomato Relish
Green Tomato Jam