My family adores Salsa! Last year we decided to do a Salsa themed vegetable garden. Yes, we did have other plants - cabbage, beans, peas and such, but we also had 87 Tomato plants and 40 Pepper plants (various varieties).
This recipe is very forgiving - it's okay if you are short on peppers or have extra tomatoes - the secret is to simmer it down to your desired consistency. We are not big on chunky Salsa, so we chopped until fine - but if you prefer chunky, chop it chunky.
This recipe can be doubled, tripled or even halved.
10 cups Tomatoes, diced + drained (I just process in food processor and toss into a colander until I'm ready to use - less juice means less simmering)
3 cups Onions, diced
2 Green Peppers, diced
5 Jalapenos, seeded + diced (keep as many seeds as you like spicy - we kept 3 jalempos of seeds for a strong medium heat)
7 cloves of Garlic, minced
3 tsp Cumin
3 tsp Black Pepper
3 tsp Pickling Salt
1/4 cup Sugar
1 1/4 cup Vinegar
2 small cans Tomato Paste
1. Combine everything into a large pot and bring to a simmer. Let simmer until reduced 25 - 30% and reached desired consistency (the longer it simmers, the thicker it gets).
2. Serve immediately, keep chilled for up to two weeks, or Water Bath Can for 12 minutes.
