Homemade Salsa
  • 40 large field tomatoes (I bought a case of them and they were sold by count so I'm not sure how many lbs total it was)
  • 2-3 white onions
  • 2 heads garlic, peeled
  • 12 jalapeƱo peppers
  • 4-6 green/red peppers
  • 4-6 large cans tomato paste
  • 2 tablespoons salt
  • 1½ cups lemon or lime juice
  1. You'll want a big stock pot for all this stuff.
  2. Wash tomatoes. Core and cut into quarters and chop up in batches in the food processor or by hand. See notes below.
  3. Pulse onions, garlic, green peppers and jalapenos. Add it all to the pot.
  4. Add in tomato paste (start with just 4 cans and increase as needed), lemon juice, and salt. Combine well.
  5. Heat over medium heat, stirring often.
  6. Portion out the salsa into hot, sterilized jars. {See note below about jars.)
  7. Ensure the jar rim is wiped clean. Place a hot, sterilized canning lid on each jar and secure with a ring.
  8. Place jars in a canner filled with almost-boiling water.
  9. Let the water return to a boil and process jars 20 minutes.
  10. Remove jars to a towel on the counter and cover with another towel to allow the jars to cool slowly.
  11. Jars should all seal overnight. Any jars which don't seal should be put in the fridge and eaten sooner rather than later.
Recipe by These Things I Love at http://thesethingsilove.com/2011/06/homemade-salsa/