Recipe of the Week
Courtesy of
Jackie Clay

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40 medium tomatoes
5 cups finely chopped onions
4 cups finely chopped celery
2 cups finely chopped jalapeños (may use other peppers, to taste)
1/2 cup lemon or lime juice
1/2 cup finely chopped cilantro
5 Tbsp. salt


To peel tomatoes, dip in boiling water a few at a time for 30 seconds, plunge into cold water, then slip the skins off. Chop the veggies finely; add other ingredients in large pot. Bring to boil. You may add sugar to taste, if desired. Pour into hot jars, seal. Process pints 25 minutes at 10 lbs. pressure. (Adjust the pressure, if needed, due to altitude.)

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