Kim's Canned Salsa

I am craving tis right now!
1/2 bushel tomatoes
2 red bell peppers
2 green bell peppers
10 Anaheim peppers
6-8 jalapeños
5 med red/white/yellow onion
4-6 tomatillos
12 cloves of garlic or 1-2 TBS of minced fresh garlic
1/2-3/4 cup of salt.... depending how salty you want it
1 TBS oregano
4 TBS cumin
1/2 cup sugar
1 1/2 cup cider vinegar
2 cans tomato paste (12 oz)
Lime juice 1/4-1/2 cup
one bunch cilantro (chop in food processor)
Step 1...Wash and remove stems from tomatoes. Quarter tomatoes and put in stock pot. cook on med low until cooked down and tender.
Step 2... Wash and rinse all veggies. Chop in food processor to the consistency you like, set a side mixture of all veggies in a bowl.
Step 3... When tomatoes are cooked down, ladle out the tomatoes and mix in food processor. Don't dump the juice from the tomatoes in pan, it is part of the salsa.
Step 4... Add pureed tomatoes back to the pan of tomato juices and then add all pureed veggies. Mix.
Step 5... Add salt, spices, vinegar, sugar, tomato paste, and optional.
Cook for 2-4 hours on low heat until flavors are well blended. (I usually cook for about 1 1/2 hours)
Ready to bottle. (Instructions to bottle salsa can be found on line or on the instructions of your canner)


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