This is the recipe that I found in a newspaper article with a gazillion salsa recipes the summer that Doug and I were married. I've made it almost every year since and we love it! It's hotter than hot, but, you can adjust the peppers to your taste. Last year, we used milder peppers and it was delish but not hot at all. Another few times, I used a few less peppers. Everyone still said that it was HOT! Just remember to wear rubber gloves when making salsa or your fingers and hands will burn for days! And, whatever you do... do not rub your eyes when making salsa! (I learned that one the hard way!)
30 tomatoes, skinned
6 large chopped onions or 2 cups dried onions
2 pounds or 30 mixed peppers, chopped (for less hot salsa, use only half the peppers)
3 heads of chopped fresh garlic
2 cups vinegar
1/4 - 1/3 cup salt
Chop tomatoes, onions and peppers in blender or food processor. Mix in the remaining ingredients. Simmer on low heat for six hours, uncovered. If not thick enough, add a large can of tomato paste. Fill canning jars to one inch from the top, making sure not to leave any salsa on the top of the jar before placing lids and rings on jars. Process in the steam canner for 25 minutes. Enjoy!
3 comments:
this is awesome! thanks!
Just wondering .... how many jars does this recipe make for canning?? Pints? Quarts? Also, when you say three "heads" of garlic ... is that the average size ... we have some BIG heads of garlic around our neck of the woods as well as the smaller kind that comes prepackaged two to a box. And no cilantro?? Can't imagine salsa without it! My recipe is soooo different but I'd sure like to can some this year! Thanks for a reply :)
I've got my salsa in the pot! Thanks!
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