Summer Salsa and Mexican Soup

8 cups tomatoes, chopped~red but not over-ripe

(I do not peel or seed them)

4 c raw sweet corn

4 c green peppers (or any color combo)

6 medium jalepenos, seeded & minced

3 c sweet onion, chopped

4 cloves garlic, crushed

1/4 c cider vinegar

1 T salt

1 1/2 c sugar

1 T chili powder

1 t hot sauce

Combine all in large stock pot.

Bring to boil, reduce heat and simmer 30 minutes,

stirring occassionally.

Fill canning jars to 1/2 " headspace using a slotted spoon**.

Can in pressure canner~~ 5 lbs pressure for 15 minutes.

Makes 4 qt jars.

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**I use a slotted spoon because we like our salsa

chunky and not soupy. But I save all that flavorful

juice and use it to make a wonderful Mexican soup.

Just add cooked & shredded chicken, corn, potatoes

and a little cheddar or Velveeta to make it creamy.

In bowls, top with crushed tortilla chips, shredded

cheddar, sour cream and green onion.

I freeze the salsa juice as is for now

and make the soup in the winter.