Spicy Salsa Sensation!

1. Inspect two pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.

2. Bring tomatoes, vinegar, and fiesta salsa mix to a boil in large saucepan. Reduce the heat and simmer for 5 minutes.

3. Ladle hot salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Center lids on jars, then apply bands and adjust to fingertip tight.

4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes, adjusting for altitude if necessary.

5. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Tips

Don’t have fresh tomatoes? Use three 14.5-ounce cans of petite diced tomatoes.

You can easily make just one pint of salsa by cutting the recipe in half.