*Makes approximately: 6-8 pints
10 cups peeled, cored, diced paste tomatoes
6 cups diced peppers (mixture of mild and hot)
4 cups chopped onions
1 cup vinegar (5%) or 1 cup bottled lemon juice
3 teaspoons salt
½ teaspoon black pepper
1. Peel tomatoes – place whole tomatoes in a pot of boiling water for 25 seconds and then immediately remove and place them into an ice water bath for the same amount of time. Remove from the water, and the skins will peel off without difficulty.
2. Squeeze the majority of the juice out of each tomato and dice in sections slightly larger than the tomatoes you would typically find in your salsa. Add to a large stock pot.
3. Remove seeds and ribs of the peppers – roughly chop them and place them in a food processor. Pulse until finely chopped. (You can also hand chop if you prefer) *If you want to keep the heat in your salsa – keep ribs and seeds of the hot peppers in your salsa. Add the peppers to the tomatoes in the stock pot.
4. Add chopped onions, vinegar (or lemon juice), salt and pepper to the pot.
Heat on Medium-High heat until it reaches boiling. Reduce heat and simmer for 10 minutes, stirring frequently.
5. Add to heated pint jars leaving ¼” headspace, wipe the rim, and add a warm lid and ring. Process in a hot water bath for 15 minutes. *Adjust time for altitude variances – 20 minutes for altitude 1,001-6,000 ft. 25 minutes above 6,000 ft.
garden experiements6. Remove jars by using a jar lifter and place on a thick towel – let cool for 24 hours. Before storing, check to make sure all jars are sealed by pushing on the lid if it doesn’t move it is sealed appropriately. If it didn’t seal, immediately add to your refrigerator and use within 2 weeks. Store sealed jars on cool dark shelf for up to 12 months.