You can make big batches of this fresh salsa every summer, sometimes substituting fresh lemon juice for the vinegar. Most of it will get eaten right away, but you may manage to put up a few jars for the winter. Get basic canning instructions and tips.
Ingredients
4 cups peeled, finely chopped tomatoes
2 cups finely chopped green or red bell peppers
2 cups finely chopped onion
1 jalapeno or other hot chili, minced, or more to taste
2 garlic cloves, minced
1/2 cup apple-cider vinegar
1 tablespoon chopped fresh cilantro
1 teaspoon kosher or sea salt, or more to taste
1/2 teaspoon ground cumin
Instructions
In a bowl, combine all of the ingredients. Taste, add extra jalapeño and salt if desired, and serve.
Watch this recipe being made:
