Description
A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.
Ingredients
- 24 pounds tomatoes
- 1 (12 ounce) can tomato paste
- ½ bunch cilantro
- 16 jalapeno chile peppers
- 2 medium heads garlic
- 6 large green bell peppers, chopped
- 6 large onions, chopped
- 9 tablespoons salt
- 1 cup distilled white vinegar
- ½ cup brown sugar
- ¾ cup cornstarch
- ½ cup water
Instructions
- Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
- In a large pot over low heat
- boil the milled liquid and tomato paste for 1 hour
- or until the liquid is reduced by 1/3.
- In a blender or food processor
- puree cilantro
- jalapeno
- garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
- Bring the contents of the pot to a boil while mixing in the green peppers
- onions
- chopped tomatoes
- salt
- vinegar and brown sugar. In a small bowl
- dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually
- boil the mixture until all the vegetable are soft — about 30 minutes. Allow the mixture to cool
- and place it in sterile containers.
Prep Time: 1 hr
Cook Time: 2 hrs
Total Time: 3 hrs
Servings: 80