Salsa
Ingredients:
16 cups peeled and chopped tomatoes
4 cups chopped onions
2 cups chopped peppers (Anaheim for mild or jalapeno for hotter or a
combination)
3 Tblsp. crushed garlic
1/4 cup chopped fresh cilantro leaves
2 ½ cups white vinegar
½ cup sugar
½ cup pickling salt
1 Tblsp. chili powder
½ Tblsp. ground cayenne red pepper
2 tsp. black pepper
½ tsp. alum
1 can tomato paste (12 oz.)
Directions:
Prepare tomatoes by boiling a minute or two then place directly into ice water.
The skin can then be easily removed and the core cut out. Cut into large chunks
and drain well to remove all water.
Prepare peppers by removing seeds when cleaning before chopping to
remove some of the heat.
Blend
ingredients in large pot and cook on stovetop for 1 ½ hours uncovered. Stir
often to prevent sticking.
Prepare canning jars by washing and then boiling them for 10 minutes. Heat lids
in hot water but do not allow the lids to boil. Fill hot jars with the hot
mixture making sure the top seal surface is clean. Assemble lid quickly and
tighten ring. Makes about 12 pints. Lids will pop sealed as they cool.