Prep 1 hr
Cook 1 hr
This makes a mild salsa which is my family's favorite! Every year I triple this recipe. When the three sisters make this they add 1 cup chopped cilantro. But I don't.
- 16 lbs ripe tomatoes
- 6 green peppers
- 4 red peppers
- 3 yellow peppers
- 3 large sweet banana peppers
- 12 jalapeno peppers (take seeds out of all but two of the jalapenos)
- 2 large onions (spanish or sweet)
- 2 large white onions
- 33 ounces tomato paste (6 cans 5.5oz each)
- 1 1⁄4 cups vinegar
- 1⁄2 cup brown sugar
- 2 tablespoons pickling salt
- 4 teaspoons paprika
- 6 garlic cloves (minced)
- In a large stainless steel bowl pour boiling water over tomatoes let sit for 3 minutes, drain, slip skins off and core and quarter.
- In small mixing bowl combine vinegar, brown sugar,salt,paprika and garlic, set aside.
- Coarsely chop all vegetables. When handling jalapeño peppers use gloves. In a large stainless steel pot add all ingredients except tomato paste.
- Boil on medium heat for 30 minutes, add tomato paste, stirring often to prevent sticking and boil for another 30 minutes. Process pints.
This was an excellent base recipe, my family loves it. I did add cumin and black pepper just to add a little more kick. Oh yeah we like it hot, so we left more seeds in the jalapeno's. I'm not sure why I canned it. We open a jar everyother day!
Excellent recipe! Made for a family gathering and it went over really well...Even with the kids. Not too hot, just right. Served with Chips while preparing dinner and it was gone before the main dish. (well I did have more, as this made a lot, but I put some away to enjoy later)I will definitely keep this one and make again. Thanks for another great recipe. (PAC 2007)