Tomato Cabbage Salsa Crack Recipe 455

Steps:

• Combine all ingredients in large pot. Cook until well done, about 45 minutes. Use an immersion blender to preferred consistency. Put in sterile pint jars with 1/2 inch head space. Process in water bath canner for 15 minutes. Makes about 14 pints. Note: Sometimes I use my "stovetop smoker" to smoke about 1/4 of the tomatoes; just wash, cut out the stem, and stack in the smoker! This adds a little smokey flavor to the salsa.

Steps:

• 1. Chop the cabbage to the desired size (I like mine a little chunky). Finely chop the cilantro by hand and add to the cabbage (Make sure to rinse the cilantro under water really good). I use a chopper to chop the green onions and jalapenos. The jalapenos need to be cleaned and sliced in half and all the seeds and membranes removed. Do not add any of the seeds or membranes until after you sample and see how hot the salsa is naturally. If the salsa is not too hot go ahead and add some of the seeds and membranes as needed.
• 2. Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
• 3. Dice the tomatoes and avocados and fold them in last. If I make this recipe the night before I do not add the tomatoes and avocados until about one(1) hour before I serve the salsa. Do not mix to much as the tomatoes and avocados will become mushy. Serve with white corn chips. Enjoy!

Steps:

• Combine all ingredients.
• Chill for a few hours.
• Serve with tortilla chips.

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.