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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 72 |
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I like to make this mild-tasting salsa with yellow tomatoes, but feel free to try other varieties. Use the salsa as a dip for chips or as a condiment for meats.Joanne Surfus, Sturgeon Bay, Wisconsin Ingredients:
9 pounds yellow tomatoes (25 to 30 medium) |
4 medium onions, finely chopped |
2 cans (6 ounces each) tomato paste |
1 large sweet red pepper, finely chopped |
3/4 cup white vinegar |
4 jalapeno peppers, seeded and chopped |
4 garlic cloves, minced |
3 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop.
2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 20 minutes or until desired thickness. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 9 pints.
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