How many does this serve?:
12-16 pint jars
Prep Time:
Cook Time:
Ingredients:
- 30-40 tomatoes peeled & chopped
- 2 green bell peppers, 1/2 each green & yellow peppers chopped
- 10 c chopped onion (a mix of yellow, white, and red)
- 2 jalapeños- 1 with seeds & 1 without
- 2 red Serrano peppers- 1 with seeds & 1 without
- 1/2 c sugar
- 2 c vinegar
- 2 tsp black pepper
- 8 tsp pickling salt
- 18 oz tomato paste
- 1 cluster garlic
- 2 cans of chopped mild green chili
Instructions:
- Score all tomatoes with “X” on the top. In batches drop tomatoes in boiling water for 15-30 seconds. Continue process for all tomatoes. Peel skin off of the tomatoes and chop tomatoes. Place tomatoes in roaster oven- you can also put tomatoes in a pot on the stove and stir constantly on low heat until soft.
- Using a food processor chop the veggies, making it as chunky or smooth as you prefer. Add the veggies to the roaster- or pot- stir & set roaster to 300 degrees F- simmer for 1 1/2 hours stirring often. At the end of cooking add 1/2 bunch of fresh cilantro or 1/2 tube of cilantro paste.
- Ladle salsa into a sterilized pint jar to 1/4” headspace- put on lids & bands & tighten manually
- Process in water bath canner for 20 minutes
