Prep 45 mins
Cook 40 mins
This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks.
- 10 -12 large very ripe tomatoes
- 2 large cooking onions or 2 medium Spanish onions
- 1 tablespoon vegetable oil
- 8 cloves garlic, minced
- 8 jalapeno peppers or 1 can diced green chilis
- 2 -3 sweet green peppers (or mix of green and red)
- 2 (5 1/2 ounce) cans tomato paste
- 1⁄4 cup white vinegar or 1⁄4 cup cider vinegar or 1⁄4 cup lime juice
- 1 tablespoon paprika
- 2 teaspoons granulated sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper
- Peel,core, seed and coarsely chop tomatoes.
- You should have 10 cups.
- Peel and finely chop onions.
- Heat oil in a large pot over medium heat.
- When hot, add onions and garlic.
- Cook, stirring often, until onions are soft.
- Meanwhile, seed and finely chop jalapenos.
- Seed and coarsely chop sweet peppers.
- When onions are soft, stir in tomato paste.
- Add tomatoes, peppers, vinegar, paprika, sugar and salt.
- For extra heat stir in cayenne.
- Bring to boil and lower heat until it gently boils.
- Cook uncovered stirring occasionally until thickened, about 30 minutes.
- Store covered in refrigerator for 1 week or freeze.
- Flavor improves in the refrigerator or freezer.
This is a greater starter recipe for salsa! I loved liquedy salsa with good chunks in it and this recipe definitely gives you that! The salsa itself is very mild so I spent some time doctoring mine to suit the spicy tastes of my family. But, if you are looking for a quick, easy salsa recipe, this is for you!
The only way to can - FREEZER!
I liked it, my husband loved it! Very easy to use recipe.