- 1/2 bushel of tomatoes makes about a Double-batch of Salsa
- Each batch of salsa uses about 1/2-pear box full of tomatoes (in case you're wondering how many garden tomatoes to use!)
- When you peel the tomatoes, don't put all the peelings down the disposal :)
- This recipe makes about 12-13 pints, depending on how much you let it simmer to thicken.
Blanch tomatoes (Put in boiling water for one minute and then in cold.)
Peel tomatoes and blend.
5 quarts peeled, chopped tomatoes
3 large yellow onions, chopped in food processor
2-1/2 lbs. mixed peppers: chopped in food processor
*1 part red and yellow/orange bell peppers
*1 part anaheim chili peppers
*1 part pasilla peppers (aka poblano)
1/2 cup brown sugar
1 cup apple cider vinegar
1/2 cup lemon or lime juice
2 Tbl. salt
Cilantro (optional)
1/2 tsp. black pepper
4 cans tomato paste
Put everything in a big pot and heat over medium heat to boil. Turn heat to low and simmer (uncovered) until desired consistency.
Fill jars 1/2" from top and put in boiling water bath for 20 min. processing time. (After boiling begins, turn heat to med-low and start timer.)
Take out immediately and place on towel.
(Boiling Water bath: Use rack in large canning pot. Heat water to almost boiling as you are preparing jars and filling them. Wipe rims and put on lids & rings. Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars. Put on lid. When water begins to boil, start timing.)
