Salsa
My mother, Vickie Rowley, is the best ever. She came up with this recipe years ago and it quickly became a family favorite. We’ve taken it to several functions and always come home with an empty jar. The best thing about it is it’s not too difficult. – Kirsti
16 c. peeled, chopped, and drained tomatoes
5 c. chopped onions
2 c. chopped green bell peppers
2 c. chopped jalapeño peppers*
12 cloves garlic, minced** 1–2 tsp. pepper
1/4 c. canning salt***
1 1/2 c. white or cider vinegar
4 (8 oz.) cans tomato sauce
2 lg. (12 oz.) cans tomato paste
Place all ingredients in a large stock pot. Bring to a slow boil. Boil for 10 minutes.
Pour salsa into clean jars. Wipe the top edges of the jars with a clean cloth to remove any spilled salsa.
In a small saucepan, bring 2” of water to a simmer. Turn heat to medium low. Place jar lids in the hot water and allow them to sit for a few minutes. (This softens the seal.)
Place jar lids on jars, and screw on bands, finger tight. Process in a hot water bath canner for 40–45 minutes. Make sure that the jars are fully immersed in boiling water the whole time.
Cool. Store at room temperature.
*You may substitute another type of hot pepper for the jalapeño peppers.
** Approximately 4 Tbs. pre-minced garlic.
***This can be purchased in most grocery stores.
