Our Favorite Salsa

Submitted by Paula

"This is a family favorite. I love to make at least three batches of this salsa every year. Family and friends always enjoy a jar at Christmas time! Note: You may change the mix of hot and mild peppers as long as the total amount stays the same."

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Yields: 16 pints

ingredients

• 12 cups tomatoes, peeled, seeded, and chopped
• 4 cups green bell peppers, chopped
• 1 pint pickled jalapeno pepper, drained and chopped (see my Pickled Jalapenos)
• 1 cup fresh jalapeno pepper, seeded and minced (For medium heat, I slice the jalapenos into rings to measure 1 cup, then mince them very fine.)
• 3 cups onions, chopped
• 3 cups celery, chopped
• 4 garlic cloves, minced
• 2 (12 ounce) cans tomato paste
• 2 cups bottled lemon juice
• 1 tablespoon salt
• 1 cup sugar
• 1 tablespoon ground cumin

directions

1. Combine all ingredients in a large saucepot.
2. Bring to a boil.
3. Reduce heat and continue boiling for 30 minutes, stirring occasionally.
4. Ladle hot salsa into hot pint jars, leaving 1/2 inch headspace.
5. Wipe jar rims and cap with properly pre-treated lids.
6. Adjust lids.
7. Process in a boiling water canner for 20 minutes.