Ingredients: |
Ingredients: 7 lbs. tomatoes (¼ bushel)
2 cups finely chopped celery
4 green peppers, finely chopped
4 red peppers, finely chopped
4 yellow peppers, finely chopped
2 cups finely chopped onions
Between 5 to 8 (see can green chilies note) jalapeno chilies chopped finely, to add heat, use some seeds (but not many)
2 large red hot peppers (thin and long ones) OR yellow banana peppers, chopped finely (some seeds - not many)
5 cloves garlic - minced
1 can (114 ml) chopped green or yellow chilies NOTE: or can increase jalapeno to 8
13 oz. tomato paste (4 small cans)
5 - 6 drops Tabasco or other pepper sauce
3/4 cup white vinegar - NO EXTRA 2 tablespoons sugar
1 tablespoon pickling salt
2 teaspoon paprika (up to 3 tsp. is ok)
3 tablespoons fresh cilantro (if hard to get can use 3-5 tsp dried)
|
Directions: |
Directions:Blanch and peel tomatoes. They don't need to be finely chopped!
Add rest of ingredients and cook approximately 1 ½ to 2 hours - we let it go about 2 hours until almost no more liquid can be skimmed from top, otherwise salsa is too runny. As you cook, remove accumulating liquid off top and do stir occasionally so mixture does not stick to bottom of pot. (We save this liquid, put in one cup jars and can them as a thin but deliciously flavorful tomato sauce. It is great when mixed with the thick store-bought tomato sauce for any number of recipes, including spaghetti.) Process salsa in jars in boiling water for 20 minutes. |
This recipe for SALSA is from