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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers. Ingredients:
12 cups skinned tomatoes, chopped and drained well (approx 15 lbs) |
3 cups chopped sweet red peppers |
3 cups chopped sweet green peppers |
3 cups chopped jalapeno peppers (include seeds if you like it very hot) |
3 cups chopped onions |
1 cup granulated sugar |
1 head garlic, minced |
3 teaspoons salt |
4 1/2 cups cider vinegar |
2 (5 ounce) cans tomato paste |
Directions:
1. In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
2. Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
3. Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.
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