Homemade Salsa
 
Cook time
Total time
 
Author:
Serves: 6 lrg mason jars
Ingredients
  • 13 cups chopped tomatoes - all varieties can be used
  • 9 cups chopped onion
  • 2 cups chopped bell pepper (red, yellow, or green can be used)
  • 1½ cups chopped jalepenos (I used all the seeds, if you want spicer you can add additional jalepenos or use hotter peppers)
  • 1½ bunches of cilantro, chopped
  • ½ cup apple cider vinegar
  • ⅓ cup brown sugar
  • 2-3 TBSP kosher salt
  • 3 (6 oz) cans of tomato paste
Instructions
  1. In a large stock pot over medium heat, add chopped tomatoes, onion and apple cider vinegar. Stir every 5 minutes while you chop remaining ingredients.
  2. Add chopped bell pepper. Stir.
  3. Add jalepenos and stir.
  4. Add tomato paste, salt, and brown sugar. Stir.
  5. Add chopped cilantro and stir.
  6. Simmer for 20-30 minutes, until tomatoes and peppers soften to cook down. Stir every 5 minutes.
  7. Using an emulsion blender, blend salsa to desired consistency. I blended to get rid of all the large chunks, but not to a completely smooth texture. Continue to simmer on low for 5-10 minutes.
  8. If canning, you can pour hot salsa into prepared cans and seal. Leave out in room temperature to cool until you hear the pop on the cans that they fully sealed.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2020/09/perfect-homemade-salsa-for-canning/