SALSA

Ingredients

2-4 hot peppers
2 (10-ounce) cans tomato puree
8 cups peeled, chopped fresh tomatoes, juice drained
2 cups chopped bell pepper
2 cups chopped onion
1 cup apple cider vinegar
2 tablespoons salt
1 1/2 teaspoons cumin
1 clove garlic, chopped
1 tablespoon sugar

Preparation

Seed and chop hot peppers, wearing gloves to prevent hands from being burned. Combine peppers and all remaining ingredients in a large saucepan. Bring to a boil over high heat; cover, reduce heat and simmer 20 minutes, or until thickened. Ladle into hot sterilized jars, leaving 1/4-inch head space. Place tops on jars and seal. Process 10 minutes in boiling water. Makes 4 pints.

—Bebe Stiles, Madison County