Mild Chunky Salsa
8 cups tomatoes, peeled and chopped
2 cups onions, chopped
2 green peppers, chopped
1 jalapeno peppers, seeded and chopped fine
3 cloves garlic, minced
1 small can tomato paste
3/4 cup white vinegar
1 tablespoon granulated sugar
3 tsp salt
1/2 tsp ground cumin
In a large stock pot, combine all ingredients. Bring to a
boil. Reduce heat and simmer uncovered
for 1 to 2 hours or until salsa reaches desired consistency. Store in
refrigerator up to 2 weeks or ladle into hot jars and seal. You can water bath
for 10 minutes or it can also be frozen.
I just turn my jars upside down as soon as I've ladled the salsa in them
and they are boiling hot. Be sure to use
sterile jars, lids, and tools.
Makes about 5 pints.
I love this salsa recipe. I sometimes add a little to my bolognaise sauces to spice them up a treat or add a bit to a soup or stew. They can add the most enjoyable little kick to an otherwise slightly boring meal.
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