Homemade Salsa

"I grow my own tomatoes for this recipe,  but you can pick up field tomatoes at the market for the same results.  Never canned or frozen!  Add the peppers to taste.  My family loves it hot!  So we generally choose ghost peppers, habanero, AND jalapeño peppers, all from my garden as well.  With hot peppers you can use sugar to tone the heat down, which gives you a sweet and spicy taste, as well."
 
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Ready In:
1hr 30mins
Ingredients:
12
Yields:
12 pint canning jars
Serves:
24
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ingredients

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directions

  • Chop up and mix tomatoes, onions, celery, and pickling salt and let stand overnight.  Next day drain, do not squeeze or press.  Pour mixture in a pasta colander to drain.
  • Place mustard seed, and allspice in sugar and cider  and lightly boil for 15 min.
  • Add tomato mixture.
  • Add tomato paste to thicken sauce.
  • Chop green pepper and add to mixture.
  • chop hot peppers of choice and add to mixture.
  • Cook everything for 15 minutes.
  • Put into jars and seal.  A double batch makes 12 pints.  ENJOY!

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RECIPE SUBMITTED BY

I love to cook old family recipes, and play around with new recipes based on things I love. ?I cook when the weather is bad. ?Something fun to do!
 
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