We plant a garden every year and usually plant quite a few tomato plants with the intention of making salsa. We try to make enough to last us until the next summer. We went a little crazy a few years back and made a ton of salsa, so we haven’t made any the past few years. We finally ran out, so we made about 4 batches of this recipe this summer. It’s a good one, but salsa making is time consuming. It usually takes me 3 or 4 days to get a batch made. It certainly can all be done in one shot, but I just don’t have that much time to put into it in the same day. The first day, I cut up all the vegetables. The second day, I simmer it until it gets to the consistency that I like (this takes quite a few hours because I prefer a thicker salsa). Then the third day, I can it.
- 10 Cups of peeled and roughly chopped tomatoes
- 5 Cups chopped and seeded bell peppers
- 5 Cups chopped onions
- 2½ Cups hot peppers, Chopped, Seeded
- 1¼ Cups Cider Vinegar
- 3 Garlic Cloves, minced
- 1 Tbs Salt
- 1 (6 OUNCE) Can Tomato Paste
- optional - black beans and corn
- Combine all ingredients except tomato paste in large sauce pot.
- Simmer until desired thickness.
- Stir in tomato paste.
- Ladle hot salsa into hot jars leaving ¼ inch head-space.
- Process 15 minutes in a hot water bath.
- **If you decide to add black beans and corn, add at the same time as the tomato paste.
Combine all ingredients except tomato paste in large sauce pot.
Simmer until desired thickness. Stir in tomato paste.
Ladle hot salsa into hot jars leaving 1/4 inch head-space. Process 15 minutes in a hot water bath. If you’re not familiar with canning, this just means to completely cover the jars with water and boil for 15 minutes. I also boil the empty jars and lids prior to putting the salsa in them to sanitize them.