 | | Directions |
- Remove the skins and chop the tomatoes.
- Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
- Mince the garlic cloves.
- Place these vegetables and all the rest of the ingredients into a large pot.
- Cook over medium high heat until the salsa mixture comes to a full rolling boil.
- While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
- After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
- Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
- Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.
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Prep Time: 5 hours
Cook Time: 1 hour
Container: Large pot, canning jars, lids and rings
|  | | Ingredients | | - | | 24 cups skinned and chopped tomatoes |
| - | | 4 cups chopped onions |
| - | | 4 cups chopped green peppers |
| - | | 2 jalapeno peppers - add more for hotter salsa |
| - | | 6 cloves garlic, minced |
| - | | 5 tablespoons salt |
| - | | 1 tablespoon pepper |
| - | | 2 tablespoons chili powder |
| - | | 1 cup vinegar |
| - | | 2 cans tomato paste - 6 oz. can |
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