Preserved Hot Chipotle Salsa


Photo: flickr user josette
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Ingredients

14 ounces cans petite diced tomatoes
OR
pound fresh tomatoes (about 12 medium) to yield 9 cups finely diced
package Ball® Simple Creations® Hot Chipotle Salsa Mix
pint half pint glass preserving jars with lids and bands

Preparation

1
COMBINE tomatoes and contents of package in a medium saucepan.
2
HEAT to a boil. Reduce heat and simmer 5 minutes.
3
COOL to room temperature, about 30 minutes, before serving.
4
REFRIGERATE up to 3 weeks.

Tools

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About

This recipe is from the Ball company Fresh Preserving website.

Tags:

vegetable
salsa
canning
Mexican
Fruit

Yield:

4.0 (16 oz) pints or 8 (8 oz) half pints

Added:

Saturday, December 5, 2009 - 12:05am

Creator:

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