A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.
- 24 pounds tomatoes
- 1 (12 ounce) can tomato paste
- ½ bunch cilantro
- 16 jalapeno chile peppers
- 2 medium heads garlic
- 6 large green bell peppers, chopped
- 6 large onions, chopped
- 9 tablespoons salt
- 1 cup distilled white vinegar
- ½ cup brown sugar
- ¾ cup cornstarch
- ½ cup water
Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft — about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
Prep time: 1 hr / Cooking time: 2 hrs / Total time: 3 hrs
Serving: 80 / Yield: 20 pints