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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 64 |
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Vinegar adds delightful tang to this sweet tomato salsa. You'll love its taste, but for more heat, leave in some hot pepper seeds. Ingredients:
6 pounds tomatoes |
3 large green peppers, chopped |
3 large onions, chopped |
2 cups white vinegar |
1 large sweet red pepper, chopped |
1 can (12 ounces) tomato paste |
4 jalapeno peppers, seeded and chopped |
2 serrano peppers, seeded and chopped |
1/2 cup sugar |
1/2 cup minced fresh cilantro |
1/2 cup bottled lemon juice |
3 garlic cloves, minced |
4 teaspoons ground cumin |
3 teaspoons salt |
2 teaspoons dried oregano |
1 teaspoon hot pepper sauce |
Directions:
1. In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups.
2. In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 8 pints.
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