Our Favorite Salsa

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: 2 hrs 30 mins
• 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.