Get your minds out of the gutter!

This is my recipe for medium salsa, modified from my mother’s handwritten recipe, which she modified from our cousin’s recipe. I’ve had many requests to post it as it is that time of year once again. I also use this recipe for salsa verde, using slightly cooked and mashed green tomatoes, rather than ripened, and leaving out the sauce and paste.

For milder salsa, use fewer jalapenos, or replace with red, orange or yellow peppers. This is also a chunky salsa, so if you want it smoother, cut your veggies into smaller pieces.

Enjoy!

Jodi’s Salsa / Salsa Verde

Ingredients:

8 cups Tomatoes, peeled, seeded, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno peppers, chopped
6 garlic cloves, minced
2 teaspoons cumin
1 teaspoon chili powder
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:

Mix all together and bring to a boil, stirring often. Turn the heat to low, then simmer for one to two hours, depending on your tastes for drier or juicier salsas.

Pour while still hot, into sterilized sealer jars, and process in a water bath canner for 10 minutes.

Yields 3 quarts or 6 pints, and is easily doubled for larger batches. Also, if you prefer to freeze your salsa, it freezes well.

Let me know how it works for you!
<3 JL