We love salsa around here, so I usually make a batch or two every year – I like it thick and chunky and not “runny” like many of the commercial brands. This is the basic recipe that I use.
- 8 1/4 cups tomatoes, peeled and chopped
- 2 cups onion, chopped
- 6 cloves garlic, minced
- 1 cup sweet bell pepper, chopped
- 4-8 jalapeno peppers, seeded and chopped
- 1 cup vinegar (5 percent acidity)
- 1/4 cup chopped cilantro
- 2 teaspoons sugar
- 1 (6-ounce) can tomato paste
Mix this together really well.
Add not quite a full tablespoon of lemon juice to each pint jar.
Ladle into hot pint jars , leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes.
NOTE: To peel the tomatoes put them into a pot of boiling water for 1 minute and immediately put them into cold water. The change in water temperature will make the skins split and then you can pull the peel off with your fingers. I also wouldn’t recommend running the tomatoes through the saucemaster – even with the salsa attachment – I thought it was too runny.
If you are a fan of black beans and corn – add one can of each to this mixture.