Sugar-Free Salsa

 

Ingredients:

• 10 cups chopped cored peeled tomatoes (I used Romas)
• 3 large chopped seeded peppers (I used 1 each of red, yellow & orange)
• 5 cups chopped onions
• 2 chopped fresh jalapeño
• 1 16 oz jar Mezzetta Medium Heat Sliced Tamed Jalapeño Peppers (reserve juice)
• 2 C chopped celery
• 6-8 cloves fresh garlic, finely chopped
• 1/2 C chopped cilantro
• 1 Tbsp salt
• 1 tsp Cumin
• 1/3 C Lakano golden Sugar Substitute 
• Vinegar from Mezzetta Jalapeños pluse enough apple cider vinegar to make 1 1/2 Cups. 

Instructions:

1. Combine all ingredients in large pot. 
2. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
4. Water Bath Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. 
5. Check lids for seal. 

Makes 9 Pints. 

Can be doubled.