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Hi everyone.  Well I've been on the mail list for fatfree for a couple of 
weeks and have thoroughly enjoyed reading all the tips and trying out some 
of the recipes.  I decided to share my salsa recipe with anyone who has 
time to process canned goods when tomatoes are in season!

Shirley's Salsa
10 large tomatoes
5 shredded apples
6 cloves garlic
2 green peppers
6 onions
2 13 oz cans tomatoe paste (added at the end)
1 cup vinegar
4 tablespoons pickling salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1 tsp. cayene (or more if you like)
4 jalapeno peppers (or more)
1 1/2 tsp. coriander
1 tsp. parsley
1 cup brown sugar

You will need a big stock pot (or dutch oven).  Blanch tomatoes, peel and chop into quarters or 
and put in pot first.  Add the rest of ingredients except for tomato paste 
and cook over low heat for 3-4 hours mixing frequently.  Add past and let 
cook for additional 20 minutes.

While salsa is cooking on stove prepare your canning jars and lids.  Fill 
jars with salsa and process in canner for 20 minutes or use the cold oven 
Cold Oven Method
Put prepared jars into cold oven and then turn oven on to 350 degrees.  
Time for 20 minutes.  When time is up, turn oven off and then open door and 
let some of the heat escape for a few seconds.  Remove jars.  Lids should 
pop within a 1/2 hour to 1 hour.

Of course this is time consuming but the end result is worth it.  You can 
enjoy fatfree salsa all winter long.  It's great on baked potatoes with a 
little fat free sour cream.