I like chips, but this salsa is so yummy, I could really just have a spoon and be happy to eat it alone. And it's a good thing it's so delicious, because along with my neighbor, I canned 26 quarts of it. ¡Olé!
This is my family's "go-to" salsa. It has qualities the whole family consistently enjoys--lots of flavor, not too much heat. My neighbor and I originally started out canning with this recipe from Food.com. We made some changes through trial and error, and we have been thrilled with the final product!
This recipe can be pared down to make much less. You can even skip cooking and canning and just have a yummy fresh salsa. You'd better believe we tasted it before we cooked it, and it was GOOD!
Here's the recipe:
makes 6-7 quarts
15 cups chopped tomatoes (I prefer Romas because they are less juicy)
5 cups chopped sweet yellow onions
5 cups chopped green bell peppers
1 1/2 - 2 cups chopped and seeded jalapeno peppers (see my post: De-Seed Jalapenos the Easy Way for help)
1/2 cup chopped fresh cilantro
5 garlic cloves, minced
1 1/2 cups apple-cider vinegar
2 1/2 teaspoons salt
9 oz tomato paste
1. If you are canning, prepare cans and lids. Have a water-bath ready.
2. Mix all ingredients except tomato paste in a large pot. Heat on medium heat until boiling. Simmer uncovered 15-30 minutes, until close to desired thickness.
3. Stir in tomato paste.
4. Fill jars for canning leaving 1/4 inch of head space. Wipe rims, place sanitized lids and screw on rings to finger-tight. Place in boiling water-bath and process 15 minutes.
5. If you are not canning, just mix all ingredients and refrigerate until ready to serve. Mmm, mmm.
My neighbor took this picture of it as it was cooking down on the stove. I love all the pretty shades of red and green!
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