Prep 45 mins
Cook 30 mins
Our friend gave us this salsa recipe. It called for 1/4 cup of sugar but we did not like that addition. So we made it again leaving out the sugar. Now we need to open a can next week and try the no sugar one. We substituted Kosher Style Coarse Flake Salt for the table salt. Thank you Amy M for sharing your recipe with us.
- 16 cups tomatoes, peeled and seeded
- 24 ounces tomato paste
- 5 onions, chopped
- 5 garlic cloves
- 2 -3 jalapeno peppers
- 2 -3 green peppers
- 2 teaspoons kosher salt
- 1 cup vinegar
- 1⁄4 cup cilantro
- Add all ingredients into a large pan.
- Simmer 30 minutes.
- Pour into canning jars put the lids and rings on and process the method you like best.
- (We just HOT packed the salsa into HOT jars with HOT lids put the ring on and they all sealed. PING PING PING we were done).
This is the water bath recipe. The pressure canner recipe only uses 1/3 cup of vinegar. It is I believe the only tested comtemporary recipe for Salsa. Thanks also to Annie. Jim