Basic Salsa

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.

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