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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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This is a family favorite. I love to make at least three batches of this salsa every year. Family and friends always enjoy a jar at Christmas time! Note: You may change the mix of hot and mild peppers as long as the total amount stays the same. Ingredients:
12 cups tomatoes, peeled, seeded, and chopped |
4 cups green bell peppers, chopped |
1 pint pickled jalapeno pepper, drained and chopped (see my pickled jalapenos) |
1 cup fresh jalapeno pepper, seeded and minced (for medium heat, i slice the jalapenos into rings to measure 1 cup, then mince them very fine.) |
3 cups onions, chopped |
3 cups celery, chopped |
4 garlic cloves, minced |
2 (12 ounce) cans tomato paste |
2 cups bottled lemon juice |
1 tablespoon salt |
1 cup sugar |
1 tablespoon ground cumin |
Directions:
1. Combine all ingredients in a large saucepot.
2. Bring to a boil.
3. Reduce heat and continue boiling for 30 minutes, stirring occasionally.
4. Ladle hot salsa into hot pint jars, leaving 1/2 inch headspace.
5. Wipe jar rims and cap with properly pre-treated lids.
6. Adjust lids.
7. Process in a boiling water canner for 20 minutes.
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