SALSA FOR CANNING

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Contributed by Tamalin Christen; original from her Grandma
  • 50 tomatoes, blanched, skinned, and chopped
  • 4 green bell peppers, chopped--Tamalin substitutes 2-3 Anaheims and 2 jalapenos as she doesn't like green bell peppers
  • 4 red peppers, chopped
  • 4 onions, chopped
  • 3 cups sugar
  • 3 cups vinegar
  • 1 bottle hot sauce
  • Salt and pepper to taste. (Tamalin used 1 Tbs. salt and then tasted and added as needed.
Blanch, skin, and chop the tomatoes and let them drain a bit for a thicker salsa.

Combine tomatoes with remaining ingredients and simmer in a large pot for anywhere from 2 to 5 hours until it reaches the desired thickness. Put into sterilized pint jars and process ten minutes.

Note: Tamalin says this is kind of a cross between a salsa and a chili sauce. It's sweet like a chili sauce. If you want it to taste more like salsa like you could cut the sugar some. It is very tasty! The recipe makes about 24-26 pints.

Note: Also, I now turn every jar I can upside down as soon as it comes out of the canner as I think the compound they put on the lids has changed and I hear a lot of people are having sealing failures. Maybe we should have a canning section. Maybe we already do, I haven't checked.



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