Summer Rolls II

Pork and Chive Potstickers

Bruschetta with Tomato and Basil

Vegetarian Summer Rolls

Traditional Salsa

Makes about 4 (16 oz) pints or 8 (8 oz) half pints

Ingredients:

·         8 heaping cups peeled, seeded, cored & roughly chopped tomatoes (5 lb or 15 medium)

·         6 green onions, sliced

·         2 jalapeno peppers, diced

·         2 banana peppers, diced

·         1 cayenne or 1 habanero pepper – LEFT WHOLE

·         4 cloves minced garlic

·         ½ cup cider vinegar

·         2 tablespoons lime juice

·         2 tablespoons minced cilantro

·         1 teaspoons salt

Directions:

1.       Prepare boiling water canner.  Heat jars and lids in simmering water until ready for use.  Do not boil.  Set bands aside.

2.       Combine all ingredients in a large pot.

3.       Heat to a boil.  Reduce heat and simmer 15 minutes.  If the habanero pepper bursts, remove immediately.

4.       Remove whole pepper from salsa.  Ladle hot salsa into hot jars, leaving ½ inch headspace.  Remove air bubbles.  Wipe rim.  Center hot lid on jar.  Apply band and adjust until fingertip tight.

5.       Process filled jars in a boiling water canner for 15 minutes.  Remove jars and cool.  Check lids for seal after 24 hours.

Zucchini Salsa

Three Cheese Dip