Tuesday, December 16, 2008


from Audrey

3 quarts tomatoes, scalded, peeled, and diced
4 cups chopped onions
5 lg green anaheim peppers
1 lg green bell pepper
1 lg red bell peopper
4-5 jalapeno peppers (keep seeded for hotter salsa)
16 oz tomato sauce
2 cans of 6 oz tomato paste
1/4 cup sugar
1/4 cup salt
1 cup cider vinegar
2 tsp garlic powder
1 Tbsp cumin
1 tsp black pepper
1 tsp alum

Chop tomatoes, onions & peppers in food processor. Combine all ingredients in a heavy pan. Bring to a boil. Reduce heat & simmer for 1 1/2 hours (longer for much thicker salsa). Stir often so it doesn't stick to the bottom. Pour into pint bottles and process in water bath for 20 minutes. Makes 10 to 12 pints.

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