Fresh Summer Salsa

2 medium onions, chopped
4 cups chopped, peeled tomatoes
1 jalapeno pepper, chopped
1 clove garlic, crushed
1 tsp sugar
1/2 tsp cumin seed, crushed
1 T. lemon juice

Mix onion and tomatoes, simmer 15 minutes over medium-low heat. Add next 5 ingredients and simmer 15 more minutes or the desired consistency. Chill until cold. Serve with tortilla chips or Fritos.

For preserving salsa: Spoon salsa into hot sterilized pint jars. Add 1/2 tsp salt to each pint jar. Seal jars. Place in pressure cooker and process at 5 lbs pressure for 10 minutes.

****As you have probably read in many of my others posts regarding the fresh, garden vegetables we used to grow and use, this is a recipe we used with the many tomatoes we picked from our garden. Making this salsa was a family tradition every summer. We would preserve so many pints that we had enough to give as Christmas gifts with still enough to last the year round til it was time to make more the next summer.

I had never tried store bought salsa til I was in college. I guess you can call me a "salsa snob" because once you've had homemade...the store stuff is just that...'store stuff'. I've found a decent compromise but it's still nothing like the homemade.