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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 160 |
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I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truly say they helped make it. Ingredients:
36 medium tomatoes, peeled and quartered |
4 medium green peppers, chopped |
3 large onions, chopped |
2 cans (12 ounces each) tomato paste |
1-3/4 cups white vinegar |
1/2 cup sugar |
1 medium sweet red pepper, chopped |
1 celery rib, chopped |
15 garlic cloves, minced |
4 to 5 jalapeno peppers, seeded and chopped |
1/4 cup canning salt |
1/4 to 1/2 teaspoon hot pepper sauce |
Directions:
1. In a large stockpot, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.
2. Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently.
3. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Yield: 10 pints.
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