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Prep Time: 2 Minutes Cook Time: 35 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes. Ingredients:
10 lbs tomatoes, cored, seeded and chopped (homegrown are best) |
2 1/2 cups onions, diced |
8 jalapenos, minced |
2 bell peppers, diced |
4 ounces cilantro, chopped |
6 garlic cloves, minced |
3 1/2 cups white distilled vinegar |
2 tablespoons salt |
2 tablespoons sugar |
1 lime, zest and juice (can use 2 if you like lime) |
Directions:
1. Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
2. Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.
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