Our son and daughter-in-law made this wonderful salsa as a result of a bumper crop of tomatoes from their garden. This salsa is a nice balance of sweet and spicy and is so good with a bag of corn chips or on a hamburger or a grilled cheese sandwich or with eggs for breakfast.
- 8 cups tomatoes, peeled, seeded and chopped
- 2 1/2 cups onions, diced
- 1 1/2 cups green peppers, diced
- 1/2 cup jalapeno pepper, small dice (See Note)
- 6 cloves garlic, minced
- 2 teas cumin
- 2 teas fresh ground pepper
- 2 tbls pickling salt
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1 15oz can tomato sauce
- 1 12oz can tomato paste
- Dip the tomatoes in a pot of boiling water and slip off the skins. Slice the tomatoes in half and remove the seeds, then chop.
- In a large pot mix together all the ingredients. Bring to a boil, reduce heat a simmer for 10 minutes.
- Using safe canning procedures fill apprx. 7 – 500ml mason jars with the hot salsa. Process in a hot water bath for 10 minutes.
Note: I removed the seeds from the jalapeno peppers but left the ribs. If you like your salsa spicy you could add the seeds.