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Do you have a safe tomato salsa recipe that incorporates green peppers?
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I have a recipe that I personally researched at the University of Georgia. Unfortunately, they have not yet published it.
Per pint jar: 1 part Roma tomatoes (only Roma were researched) approx 8 oz. by weight (Boil 1 minute, then plunge in cold water to loosen skin. Slip skins off.). Cut into 1/2 inch pieces or smaller.
1 part any combination of onions and peppers (sweet or hot) approx 8 oz. by weight. Dice into 1/4 inch pieces.
Up to 1 tablespoon total of dry spice. We used 1/4 tsp salt and in one batch 1/4 teaspoon cumin.
Heat in a saucepan for 1 minute. Add 1/3 cup lime or lemon juice into a pint jar. Fill with cooked salsa to 1/2 of top. Heat in a boiling water canner for 20 minutes.
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