Salsa

x 1

Jes' recipe - the best.

For double batch: 25 lbs of roma tomatoes and 2 heads of garlic...simmer double batch in TWO separate stock pots.
For time: blanch, skin, and cube tomatoes ahead of time (you can even freeze them).
Food processor: onions, garlic, celery, and jalapenos. Time saver and it makes for great consistency!
To make spicy: add habaneros towards end of simmer time. If included too soon, they go pretty mild.

Before preserving, cool some down and test for saltiness. Typically add almost 1 T more salt.
Condiment
Spicy
Pickle

Ingredients

  • 6 quart tomatoes blanched/cubed
  • 3 large onions chopped
  • 1/2 bunch celery chopped
  • 2 green peppers chopped
  • 2 red peppers chopped
  • 9 cloves garlic minced
  • 4 jars pickled jalapeños, DRAINED this is the heat, so for milder salsa, use less
  • 6 tablespoon vinegar
  • 3 tablespoon lemon juice
  • 3/4 cup sugar
  • 1 tablespoon oregano
  • 3 tablespoons pickling salt to taste
  • 2 12 oz tomato paste cans

Preparation

  1. Chop veggies finely, or purée everything (except peppers) in a food processor, and put in a large stock pot.
  2. Add remaining ingredients and simmer all ingredients for one hour. Stir often so to avoid burning.
  3. Pour into sterilized jars and process for 45 minutes.