I have an abundance of of tomatoes. 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 used last week. Her family gave it high marks, so I’m using it now.
- 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.