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+## San-Bonita Salsa (Year 2013 Revision)
+These are the ingredients necessary for a 'double batch'.
+
+### Sources
+- **Sam's Club**: San Benito Tomato
+- **Walmart**: Mrs. Wages Tomato Salsa Mix
+
+### Ingredients
+- 4x Juice 6lbs 6oz Cans San Bonito Mission's Best 3/4" Diced Tomatoes `UPC: 041712174603`
+- 2x boxes, Mrs. Wages Create Salsa (All natural) Tomato Mix Medium (makes 7 quarts each). `UPC: 072058609917`
+- 6x Medium Yellow Onions (Chopped coarse).
+- 1x bunch of Green Onions (angle chopped).
+- “Tone's” Southwest Chipoltle Seasoning (2 1/2 Tbl.Sp).
+- Liquid Hickory Smoke. ( 3 1/2 Tbl.Sp)
+- Distilled White 5% Vinegar (2 2/3 cups)
+
+
+### Preparation Instructions:
+1. Combine all 4 cans of Diced tomatoes with Mrs. Wages Tomato Mix in 21 1/2 quart
+Granite-Ware Canner (Remove canner rack).
+2. Add all Chopped yellow onions (and green onions).
+3. Combine 2 1/2 tablespoons Chipotle Seasoning,
+4. 3 1/2 tablespoons of Liquid Smoke, and
+5. Add 2 2/3 cup distilled white vinegar into Granite-Ware Canner.
+6. Put cooker on stove top and bring mixture to a boil, then reduce heat to simmer for
+additional 10 minutes, stirring occasionally.
+7. Scoop and funnel into jars, leaving ½” (half-inch) of head space between salsa and jar lid
+(wipe rim).
+8. Seal jar with new/ pre warmed (180*) lid and ring, place into Granite-Ware water bath
+canning cooker water (with canning rack installed), Add hot water to bring level above jar
+lids, bring to boil for 50 minutes (Water-bath).
+9. STORAGE: Store in cool root cellar 40* to 55* for up to 2 years. When jar is opened,
+refrigerate. Best if salsa is used within one week.
+10. Wash empty jar and ring for re-use. Discard sealing ring in trash.
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