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Chunky Tomato Salsa

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“This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.”
READY IN:
1hr 30mins
YIELD:
12 500ml (2 cup) canning jars
UNITS:
US

Ingredients Nutrition

  • 12 cups skinned tomatoes, chopped and drained well (approx 15 lbs)
  • 3 cups chopped sweet red peppers
  • 3 cups chopped sweet green peppers
  • 3 cups chopped jalapeno peppers (include seeds if you like it very hot)
  • 3 cups chopped onions
  • 1 cup granulated sugar
  • 1 head garlic, minced
  • 3 teaspoons salt
  • 4 12 cups cider vinegar
  • 2 (5 ounce) cans tomato paste

Directions

  1. In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
  2. Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
  3. Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.

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