Bottled Salsa
photo by Sher Shields
- Ready In:
- 5hrs
- Ingredients:
- 7
- Yields:
-
20 Pints
ingredients
- 32 cups tomatoes, peeled and chopped
- 16 jalapeno peppers, blended with seeds
- 16 medium yellow onions, blended
- 2 2⁄3 cups heinz white distilled vinegar
- 6 tablespoons sugar
- 6 tablespoons uniodized salt
- 3 tablespoons lawry's garlic salt
directions
- Blanch and peel tomatoes, then chop in blender to desired consistency (no chunks in our house). Add to large pot.
- Wash and cut off tops of jalapeno peppers and blend, then add to pot.
- Peel, cut, and chop onions in blender. (My Bosch blender holds 6 cups so I add one cup of tomatoes to 5 cups of of onions to help blend all the onions. Doing it this way ends up adding 17 cups of blended onions.).
- Pour the vinegar into the blender to get all jalapeno and onion out and then add to pot.
- Add sugar and salts.
- Bring to a boil on medium heat, then reduce heat and simmer for 2-3 hours without a lid. (The longer you cook, the thicker the salsa will be.).
- Bottle and seal. Cold pack 30 minute.
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