Here is our recipes and I am including the changes we make when we make it up.
20 cups tomatoes, peeled, chopped and drained (we don't drain them and I use closer to 25 cups when I make it)
4 large green peppers, chopped
3-4 Banana peppers, chopped (you can use whatever sweet peppers you have, our last batch was not banana and its great. Also I use closer to 5 to 6 in ours)
1/2 cup Jalapeno peppers, remove seeds and chop fine (if you like it hot leave the seeds in)
2-4 large onions, chopped (I normally do 4-5)
1 cup vinegar
4 Tablespoons canning salt
4-6 teaspoons crushed red pepper (we prefer to use fresh red peppers, either chili's or something equivalent)
2 teaspoons garlic salt
4 Tablespoons brown sugar
3-4 cans tomato paste
A note here, if you like hot salsa as my dad does, he is known for adding a Habanero pepper to his batch. Just remember that a little goes a long way in the world of hot peppers
Combine all ingredients, simmer to cook down about 30-40 minutes. Pour into jars and seal. Process in boiling water bath for 20 minutes
Makes approx 14-16 pints or 6 quarts.
I hope you enjoy this. It is a very good anyone can eat salsa when made by the recipe.
Great Post! Have you linked up to the Canning Linky Party? Here's the link http://messhalltobistro.blogspot.com/p/canning-week-linky-party.html
ReplyDeleteWe are having a contest for the best post. The prize is a great cookbook!
Mmm, looks good. We love salsa!!
ReplyDeleteThanks so much for linking up to our party. Jen and I are canning up a storm. Hope you signed up for the great give-a-ways we have on her site.
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