Cottontail-Cuisine/Parent's Recipes/San-Bonita Salsa.md

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.