OK . . . so this isn't my mom's recipe, but I think it's
a close second. Her recipe is still a "FAMILY SECRET!"
(I tried every bribe I could think of!)
Here's the Recipe:
7 cups Chopped Cored Peeled Tomatoes
2 cups Coarsely Chopped Onion
1 cup Coarsely Chopped Green Bell Pepper
8 Jalapeno Pepprs, Seeded and Finely Chopped
3 Cloves Garlic, Finely Chopped
1 Can Tomato Paste
3/4 cup White Vinegar
1/2 cup Loosely Packed Finely Chopped Cilantro
1/2 tsp. Ground Cumin
For more of a resturant-style salsa . . . chop the veggies
into smaller pieces. I used my food processor!
If you like a salsa that is a little bit more mild,
replace some of the jalapeno peppers
with red, yellow, orange, or green bell peppers.
Banana Peppers can also be added.
Just be sure to keep the amounts the same and you're good to go!
Salt and Pepper can also be added for a little different flavor.
In a large stainless steel saucepan, combine tomatoes, onions,
green pepper, jalapeno peppers, garlic, tomato paste, vinegar,
cilantro and cumin. Bring to a boil over medium-high heat,
stirring constantly. Reduce heat and boil gently, stirring
frequently, until thickened, about 30 minutes.
Meanwhile, prepare canner, jars and lids.
Ladle hot salsa into hot jars, leaving 1/2-inch headspace.
Remove air bubbles andadjust headspace, if necessary, by adding
hot salsa. Wipe rim. Center lid on jar. Screw band down until
resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with
water. Bring to a boil and process bothe 8-ounce and pint jars
for 20 mintues. Remove canner lid.
Wait 5 minutes, then remove jars, cool and store.
This recipe will make 10 (8-ounce) jars or 5 pints.
Make plenty . . . there's nothing better than
homemade salsa and for soups, it's also a great addition!