An excellent medium tomato salsa. It is chunky so if you want a smoother salsa, cut your veggies into smaller pieces. If you want it hotter, increase the jalapeños. To keep the veggie balance, decrease the green peppers. The tomato sauce and paste give it a nice, thick texture.
As posted by Jazze22, the recipe says 45 minutes preparation and 1¼ hours total time. Preparation – peeling and chopping – took me way longer than that. I chopped everything by hand, and maybe a food processor would be faster. I peeled and chopped long enough to start daydreaming of supermarket shelves lined with jars of salsa. However, after finally finishing, mine tasted so good and I know exactly what is in it and what isn’t. And that’s worth a lot. Isn’t it?
(* indicates my addition to the original recipe)
Salsa Ingredients
- 8 cups tomatoes, peeled, chopped and drained (4-5 lbs whole*)
- 2 1⁄2 cups onions, chopped
- 1 1⁄2 cups green peppers
- 1 cup jalapeño pepper, chopped
- 6 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons pepper
- 2 teaspoons ground coriander seed*
- 1⁄8 cup canning salt
- 1⁄3 cup sugar
- 1⁄3 cup vinegar
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
Directions
- Mix all together and bring to a slow boil for 10 minutes (medium heat*)
- Seal in jars and cook in hot water bath for 10 minutes
Yields 3 quarts or 6 pints. (I got 5 pints with a bit left over)
(See my Tomatoes for ways of quickly dealing with them if you’ve got lots.)
