Homemade salsa tastes so delicious - but it takes so long to make! Continually boiling the tomato sauce until it thickens - will it ever get to the point where you can finally put it in jars? Whew!!!! Just thinking about the process makes me want to stop before I begin. Now there is a solution. Learn how you can cut down your boiling time or better yet, don't boil at all. This year use salsa mixes.

If you haven't tried flavored salsa, you might want to try Ball® brand Simple Creation™ Hot Chipotle Salsa. Easy to prepare, just add salsa mix to fresh or canned tomatoes. Bring to boil and simmer for 5 minutes - then you can serve fresh, freeze, or process the salsa in jars (4 pints). Nice smoky flavor to this mix.

Try using the salsa mix with this recipe:

Hot Chipotle Salsa Breakfast Enchilada

If you have to have salsa in a hurry for a party or picnic, try the Mrs. Wages® Quick Salsa Tomato Mixes. All you do is add mix 2 diced tomatoes (or 14-1/2 oz. can) and let stand for 10 minutes. For maximum flavor, cover and refrigerate for 1 hour before serving. Makes 1 pint. The best part is that no boiling is necessary!

For a great dip just add 1-1/4 oz. of the prepared salsa to 1 lb. melted process cheese. Yum!

For those of you who are ready to cut, peel and cook the salsa, try the recipe below. There is a little less cooking time involved. You might want to invest in a food strainer to help prepare the tomatoes.

• 7 cups diced, seeded, peeled and cored tomatoes (about 5 pounds)
• 6 green onions, sliced
• 2 jalapeño peppers, diced
• 4 cloves garlic, minced
• 2 tablespoons minced cilantro
• 2 teaspoons salt
• 1/2 cup vinegar, 5% acidity
• 2 tablespoons lime juice
• 4 drops hot pepper sauce

• Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.
• Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
• Process 15 minutes in a boiling-water canner.
• Yield: about 4 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

• 1,001-- 3,000 ft.....5 minutes
• 3,001-- 6,000 ft...10 minutes
• 6,001-- 8,000 ft...15 minutes
• 8,001- 10,000 ft...20 minutes