This is a good tasting salsa that I use as a starting point for making mild, medium and hot salsa.
25 medium tomatoes, diced (peel if you want)
3 onions, chopped
2 large green peppers, diced
5 jalapeno peppers, diced, do not seed
1 cup vinegar
3/4 cup sugar
Cook in large pot 30 minutes over medium heat, then add:
3 6 oz cans of tomato paste
1/4 cup canning salt
Cook until thickened. Can in waterbath for 20 minutes.
Changes: use lemon or lime juice in place of vinegar although it does not have a vinegar taste.
Use peppers of your choice as long as proportions stay the same. The batch I'm working on now has little elf, romanian hot, super chili and Ecuador longs in it. The family has different preferences, some won't eat it if it's too hot so have to make several varieties. Have fun, experiment!
Jackie
25 medium tomatoes, diced (peel if you want)
3 onions, chopped
2 large green peppers, diced
5 jalapeno peppers, diced, do not seed
1 cup vinegar
3/4 cup sugar
Cook in large pot 30 minutes over medium heat, then add:
3 6 oz cans of tomato paste
1/4 cup canning salt
Cook until thickened. Can in waterbath for 20 minutes.
Changes: use lemon or lime juice in place of vinegar although it does not have a vinegar taste.
Use peppers of your choice as long as proportions stay the same. The batch I'm working on now has little elf, romanian hot, super chili and Ecuador longs in it. The family has different preferences, some won't eat it if it's too hot so have to make several varieties. Have fun, experiment!
Jackie