## 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.