Debra’s Salsa

        1 (102 oz) can crushed or diced tomatoes - or combination of two OR

equivalent of fresh tomatoes, chopped*

2 medium onions, chopped

1/2 bunch cilantro, chopped (add more if you like the taste)

1/4 cup lemon juice (fresh squeezed or bottled)

3 Tbsp. garlic salt

3 small jalapeños, chopped with seeds removed

3/4 cup vinegar

Mix all together in a large bowl. This salsa can be frozen in small portions or canned using a water bath canner.

*When making this with fresh tomatoes, use a variety of kinds. Ex: Roma, grape, yellow pear, etc. Chop 3/4 of the tomatoes and then run the rest through a food processor to make a sauce.

**You may need to add more lemon juice if you use fresh tomatoes to make it a bit more tart.

***Be careful with the jalapeños. Make sure you get all the seeds out. You may want to start with 2 and see if it's hot enough for you and then add more if you want to increase the heat. Note that the salsa tends to get a bit hotter after it sits for 24 hours.