Salsa

Fresh salsa

3 C chopped tomatoes
1/2 C chopped bell pepper
1 C chopped onion
1/4 C minced cilantro
2 T lime juice
4 t chopped jalapeno (only include the seeds from 2 of them)
1/2 t cumin
1/2 t kosher salt
1/2 t pepper

Stir and serve. (Pour out extra liquid, if desired)

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Salsa for canning

5 quarts ripe tomatoes diced -- simmer while chopping the other stuff, then pour off the extra liquid
5 shredded/grated onions
5 jalapenos with seeds
1 C cilantro, chopped
2-3 bell peppers, chopped
1 1/2 C vinegar
6 T lime juice (or lemon juice)
10 cloves garlic, minced
6 t canning salt

Simmer together, put in jars, boil in water bath (with water one inch above the tops of the jars) for 15 minutes. Makes around 7 quarts.

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Atwoods' Salsa

30 tomatoes - remove skin and chop tomatoes
4 green peppers, chopped small
2 red peppers, chopped small
5 onions, minced
4 cloves garlic, chopped
10 jalapenos (keep seeds from only 4-5 of these)
1 C + 3 T sugar (or less)
3 T lemon juice
1 C vinegar
1/4 C canning salt

Simmer for 1 hour or so. Process in jars for 25 min. Makes 7 pints.

Sushi

2 C short-grain rice
2 C water
2 T rice vinegar
2 T sugar
1 T salt

Cook rice (use package directions and rinse rice before cooking) in water. Mix cooked rice with the next 3 ingredients. Spread rice 1/4" thick on seaweed sheets. Add carrot (cut into strips, like the shape of pencils) avocado slices, scrambled eggs, pickled ginger, cucumber, tuna, etc. Roll up. Cut in slices.