I have an abundance of of tomatoes. So what am I going to do? Make Salsa! I’ve made salsa for many years now and I’ve pretty much guessed at the recipe. This year I’m using a recipe my friend Beth has used for years. Her family gave it high marks, so I’m using it now. The tomato paste makes it thicker and not watery, which was my original problem.
Many people will say don’t mess with a salsa recipe, but I can’t leave well enough alone. I mean think about it, even if you always put in the same ratio of onions and jalapenos they are going to be different in spiciness every time. For example the longer jalapenos stay on the plant the hotter they get. I learned this the hard way.
- 10 cups peeled tomatoes, chopped, seeded and drained
- 5 cups chopped onions
- 5 cups sweet green peppers
- 1/2 Cup chopped celery
- Large can of tomato paste
- 8 cloves crushed garlic
- 2 TBSP chopped fresh cilantro
- 1 TBSP salt
- 1 TBSP Cumin
- 1 TBSP Chilli powder
- Powdered Citric acid per instructions ( I use less than required as I don’t like the tart taste)
- Prepare canning jars by washing thoroughly and sterilize in dishwasher or boiling water
- Chop the first six ingredients and mix together in a large pot
- Add tomato paste and stir
- Add salt, cumin, and chili powder as desired to taste and preference
- Bring to a boil and reduce heat to simmer.
- Cook on simmer for at least one hour until desired thickness
- Place lids into water and bring to boil. When water boils turn off heat
- Pour salsa into prepared jars, screw on rings
- When lids pop the jars are sealed and ready for storage.
Do you have a favorite salsa recipe? Do you prefer yours mild or spicy? Me I like a mild salsa, my husband likes it hot, in fact the hotter the better, just like his chili. Here are a few more salsa recipes below, remember don’t be afraid to experiment.