Recipe by M&Mers
This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.
Top Review by MizzNezz
We made a very scaled down version of this today. The purpose was to see if this was a good tasting salsa for this years canning. Well, we WILL be canning this!! It is SO good. We did leave the seeds out, because we don't like it real hot. We were looking for flavor, and we found it. This is delicious!! Thanks for the recipe!!
- 12 cups skinned tomatoes, chopped and drained well (approx 15 lbs)
- 3 cups chopped sweet red peppers
- 3 cups chopped sweet green peppers
- 3 cups chopped jalapeno peppers (include seeds if you like it very hot)
- 3 cups chopped onions
- 1 cup granulated sugar
- 1 head garlic, minced
- 3 teaspoons salt
- 4 1⁄2 cups cider vinegar
- 2 (5 ounce) cans tomato paste
Directions See How It's Made
- In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
- Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
- Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.