Description
This recipe is a favorite of all my friends. Whenever they come over, they want to leave with a jar. Therefore, when I make it I can 14 GALLONS each time. I figure, if I’m gonna spend all day making it, I might as well only do it once a year! I like to serve this salsa with tortillas or use it in cooking. It’s great in scrambled eggs and chili.
Ingredients
- 1 (28 ounce) can whole tomatoes, chopped and liquid reserved
- 1 (6 ounce) can tomato paste
- ½ onion, chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, minced
- ¾ cup finely chopped jalapeno peppers
- 2 tablespoons white sugar
- 1 teaspoon chili powder
- 1 cup red wine vinegar
- 1 tablespoon salt
- 1 tablespoon ground cumin
Instructions
- Combine the tomatoes
- tomato paste
- onion
- green pepper
- garlic
- jalapenos
- sugar
- chili powder
- vinegar
- salt
- and cumin in a large saucepan. Bring mixture to a boil over high heat
- then reduce the heat to medium-low
- cover
- and simmer until the salsa is thickened and is noticeably darker in color
- at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 24