Junge Salsa
Recipe from Terry (Junge) Carney, was her Mom’s recipe
Ingredients
12 large tomatoes2-8 Jalapeños
1/3 - 1/2 c sugar
1 tbsp canning salt
3 cloves minced garlic
3 onions, chopped
2 - 7 green peppers, chopped
2/3 c vinegar
1 tbsp pepper
1/2 onion salt
1 tbsp cilantro
Instructions
Put above in a pot. Simmer for 20 minutesPut in jars and make sure jar ring and seal is closed tight.
Put jars in hot water bath canner and boil for 10 minutes.
Remove from water and let cool overnight.
Next day, check jars for good seal. If jar did not seal, put in refrigerator to use right away.
Hotness will depend on how many jalapeño peppers you use.
Terry used 5 green peppers and 3 jalapeños.
8/2021 . I used 3 jalapeños and 4 green peppers in one batch. Next batch, I used 4 green peppers
amd 4 1/2 jalapeños for a batch for Tim.