Range Fire Salsa Recipe – Sunset Magazine

Ingredients

• Canning Instructions
• 7 1/4 pounds ripe tomatoes, peeled (see notes)
• 2 1/3 pounds bell peppers (green and/or yellow)
• 3 3/4 pounds onions
• 3 1/2 ounces fresh jalapeño chiles (about 5)
• 1 1/4 cups cider vinegar
• 1/4 cup lemon juice
• 2 tablespoons minced garlic
• 2 tablespoons salt
• 1 tablespoon hot chile flakes
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons ground cumin