I plant tomatoes and jalapenos to make salsa. Last year I used a package of BERNARDIN Salsa Mix. It was ok, but I found it to be pretty watery. My cousin has a great recipe so I got her to give it to me last year. Well today was the day I gave it a try!! I made two large jars and 3 small jars. Of course I had to try it out, and WOW is it ever amazing!! Mine is a little on the spicy side since I added the jalapenos. If you prefer a milder salsa, I would omit them.
Ingredients:
- 20 large tomatoes
- 5 large onions
- 1 large bunch of celery
- 4-6 peppers (any colour works!)
- 5 Jalapeno peppers
- 5 or more cloves of garlic
- 2 tbsp pickling salt
- 1½ cups vinegar
- 3 tsp black pepper
- 2 tbsp chili pepper flakes
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| Preparing tomatoes so they can be peeled |
- 1 tbsp dried oregano
- 3 cans of tomato paste (small cans)
Directions:
- Peel, seed and chop tomatoes
- Cut stem out of tomatoes
- Put in a pot of boiling water for 20-30 seconds
- Remove tomatoes and put into cold water
- Once cool, remove skin
- Cut in half and remove seeds
- Chop up
- Cook tomatoes for 20 minutes on medium heat in a large pot
- Meanwhile, finely chop up veggies (I use the food processor for everything except tomatoes)
- Add veggies and remaining ingredients to the pot, and cook until desired tenderness
- Fill sterile jars with salsa and stand them upside down for a couple hours (ensure jars seal properly!!)
