Bottled Salsa

Name: Bottled Salsa
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Yield: 20 Pints
Ingredients: 32 cups tomatoes, peeled and chopped; 16 jalapeno peppers, blended with seeds; 16 medium yellow onions, blended; 2 2/3 cups heinz white distilled vinegar; 6 tablespoons sugar; 6 tablespoons uniodized salt; 3 tablespoons lawry's garlic salt

Submitted by Sher Shields

"This is my MIL's homemade bottled salsa - my husband won't eat anything but this recipe, and my daughter regularly drank it from her salsa bowl when she was 3! It takes a bit of work to get the tomato skins blanched, peeled, and chopped - but the salsa is so worth it!!"

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photo by Sher Shields

Ready In:: 5hrs
Ingredients:: 7
Yields:: 20 Pints

ingredients

32 cups tomatoes, peeled and chopped
16 jalapeno peppers, blended with seeds
16 medium yellow onions, blended
2 ²⁄₃ cups heinz white distilled vinegar
6 tablespoons sugar
6 tablespoons uniodized salt
3 tablespoons lawry's garlic salt

directions

Blanch and peel tomatoes, then chop in blender to desired consistency (no chunks in our house). Add to large pot.
Wash and cut off tops of jalapeno peppers and blend, then add to pot.
Peel, cut, and chop onions in blender. (My Bosch blender holds 6 cups so I add one cup of tomatoes to 5 cups of of onions to help blend all the onions. Doing it this way ends up adding 17 cups of blended onions.).
Pour the vinegar into the blender to get all jalapeno and onion out and then add to pot.
Add sugar and salts.
Bring to a boil on medium heat, then reduce heat and simmer for 2-3 hours without a lid. (The longer you cook, the thicker the salsa will be.).
Bottle and seal. Cold pack 30 minute.