Homemade Salsa

We use this salsa for everything from dipping blue corn ships to dishes like Chicken and Salsa over Rice. It's simple and can be made up in any sized batch. It's always better to make a big batch so you will have extra on hand. I like to process some in small jelly jars to give as gifts as well.

Ingredients:
4 cups peeled chopped tomatoes
1 cup chopped peppers
1/2 cup onions
2 teaspoons minced garlic
2 tablespoons cilantro
1/4 cup vinegar
1/2 teaspoon salt
1 can tomato juice

Directions:
Start by simmering the tomato juice until it has reduced to a medium thick sauce. Then add in your cut vegetables, vinegar and spices and bring to a quick boil, then turn it down to a simmer for 10 minutes. At this point you can ladle your salsa into clean jars to be stored in the refrigerator or processed.

To process, ladle hot salsa into hot jars, leaving 1/4 inch headspace. Adjust two part lids and process in boiling water canner for 15 minutes for half pints.