Mrs. Eleanor's Salsa

Directions

1. Sterilize 4 pint-sized jars and their lids if you are planning to can these.

2. Put the tomatoes in a high-powered food processor and process until slightly chunky.

3. Put the tomatoes and the other ingredients, except the sugar, in a large stainless steel pan and bring to a boil.

4. Reduce to a medium boil and keep cooking until reduced to approximately ⅓ of the original amount. This may take about an hour and 15 minutes, depending on how ripe the tomatoes are and how thick you want your salsa.

5. Add ½ teaspoon of sugar into each pint jar. Pour the hot salsa into each jar and leave approximately ½ inch of space at the top.

6. Put lids on jars and seal tightly. If canning, start your water bath process by placing them in boiling water for 20 minutes and continue with normal canning procedures. If you are going to refrigerate, let the jars cool and store them in your refrigerator. If you refrigerate, they should last several weeks. I always do the eye and smell test to make sure they are still good if it has been a couple of weeks. They don’t usually last that long in my house!