Salsa

The Salsa recipe that follows was given to me by Carole Blakeman, a friend of mine.
Note from Carole Blakeman: When I’m making HUGE batches of this, I course chop the veggies in the blender so I don’t have to work with the peppers with my bare hands. I have made literally thousands of quarts of salsa from this recipe. The original recipe came from a friend of mine who was the Family Life teacher at the Women’s Prison in Lusk, Wyoming when I was the Food Service Manager. I always thought I didn’t like Salsa, so one night at a party at the warden’s house, she asked me to try it. The rest is history – I’ve been making it ever since!!!
I agree with Carole Blakeman: “This is the best recipe for Salsa that I have ever tasted.” The last couple of years I have been lucky in that another friend gave me fresh tomatoes out of their garden in the fall, so I think the fresh tomatoes also adds to the great flavor. I have used both dried and fresh bell peppers, Jalapeños peppers and onions and it works great either way. Be sure and check to see what the ratio is from dried to fresh for the peppers and onions.

Salsa

13 1/2 cup chopped, peeled tomatoes
4 1/2 cup chopped bell peppers
2 1/4 cup chopped jalapeños – about  1/4 c. dried
1 2/3 cup chopped onion
1 tbsp + 1/2 tsp salt
4 1/2 cloves garlic – minced OR like amount of jarred garlic OR dry garlic
3 1/3 cup vinegar
1/2 cup + 1 tbsp sugar
4 cans tomato paste – 13.5 oz. each

Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, and simmer for about 20 minutes. Pour into hot jars. Process in hot water bath for quarts – 45 minutes, pints – 37 minutes.
Make hotter or milder with amount of jalapeño peppers. Yield – 9 pints

Salsa
 
Serves: 9 pints
Ingredients
  • 13 1/2 cup chopped, peeled tomatoes
  • 4 1/2 cup chopped bell peppers
  • 2 1/4 cup chopped jalapeños - about 1/4 c. dried
  • 1 2/3 cup chopped onion
  • 1 tbsp + 1/2 tsp salt
  • 4 1/2 cloves garlic - minced OR like amount of jarred garlic OR dry garlic
  • 3 1/3 cup vinegar
  • 1/2 cup + 1 tbsp sugar
  • 4 cans tomato paste - 13.5 oz. each
Instructions
  1. Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, and simmer for about 20 minutes. Pour into hot jars. Process in hot water bath for quarts – 45 minutes, pints – 37 minutes.
  2. Make hotter or milder with amount of jalapeño peppers.

 

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