Prep 1 min
Cook 1 hr
This is my aunt-in-law's recipe. It was my first attempt at salsa. I have made 4 batches to date. Each one hotter than the last. Have even sold a jar to my boss.
- 10 cups vegetables (I used carrots, celery, zucchini, corn)
- 3 cups onions
- 3 green peppers
- 10 jalapenos
- 2 habaneros
- 5 tablespoons pickling salt
- 2 teaspoons dry mustard
- 1 teaspoon turmeric
- 1 1⁄2 cups brown sugar
- 2 cups vinegar
- 1 tablespoon flour
- 3 garlic cloves (or more if you like)
- 5 cups chopped tomatoes
- 2 (5 1/2 ounce) cans tomato paste
- Chop vegetables to desired size, some like chunky salsa. Sprinkle with pickling salt and let sit covered over night. In morning drain off liquid, press to remove excess. Do not add tomatoes yet.
- In separate bowl: Mix spices, garlic and tomato paste together.
- Add sauce and tomatoes to vegetables and stir well. Cook in roaster for 1 hour at 350°. Stirring occasionally.
- Pour in sterilized jars and process in canner. Makes about 7 pints.
- I have added more tomatoes without a problem. Less or more peppers too. Chop veggies depending on size you want. Peeling zucchini is better as skin tends to be tough.