Salsa for canning

Salsa for Canning

8 ripe tomatoes

6 green peppers

6 jalapeno peppers

6 chili peppers

4 c. chopped onions

2-3 cloves garlic

cilantro (optional)

1 1/2 c. vinegar

¼ cup salt

1/4 c. sugar

12 oz. tomato paste

15 oz. tomato sauce

Chop tomatoes, peppers, onions and garlic in a lg. bowl (or use food processor). Stir in salt and allow to stand overnight.  Drain mixture. Boil together sugar and vinegar until dissolved. Add sauce and paste, till dissolved, then tomato mixture. Bring to a full boil, stirring frequently. Fill hot jars and secure with warm lids. ENJOY!!

Notes: I rarely make this recipe just as listed! I usually don’t count out the tomatoes and peppers, just add what we have. I don’t always have enough of the green peppers, so we just add more “hots” or whatever kind we have–banana peppers, hot cherry peppers, more jalapeno, chili, habanero.  Adding some yellow tomatoes to the mixture really gives it a beautiful color. Also, as far as letting it sit, I’ve already chopped things up in the morning or afternoon and let it sit 4-6 hrs. and then canned it.  


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