Last year I got bit by the canning bug and with that came experimenting with different recipes. I tried a couple of salsa recipes last year and then I was given this one by my brother-in-law's mom. It was late enough in the season that I was only able to make one batch with my Mom and sister, so we had to split it. Which was okay....but in no way enough salsa for the year. Loni had her salsa gone before December. My Mom had one bottle left about a month ago, but only because it got pushed behind something else and no one knew it was even there. As for me, we opened out last jar (and mourned because it was our last jar) in about March. Needless to say I have already canned my first batch this year....and it is mine, all mine! We got 46 jars, that's right 46 pint size jars out of one batch. Actually, 43 pint size jars and 3 quart size jars. I already want to eat it with every meal...okay so we have already eaten it with every meal. It is so good, and I believe if a recipe is good, then you must share. What good is a good recipe if you don't let others enjoy it too. I want to give a shout out to my sister's mother-in-law, Audra Thorpe. Thanks for sharing and teaching us so much. You are an amazing woman and I don't think you know how highly you are thought of in our family. You are a good seed that has grown into an amazing tree of knowledge and inspiration. THANKS!!!
Here is this amazing salsa if you want to give it a try.
1 large box of tomatoes...about 40 lbs.
6 large green peppers, deseeded and diced
2 yellow peppers, deseeded and diced
3 red peppers, deseeded and diced
6 green anahiem peppers, deseeded and diced
3 jalapeno peppers, deseeded and diced (3 jalapenos make a mild salsa, add more to your liking)
1 bunch of celery, finely chopped - THIS IS A VERY IMPORTANT INGREDIENT...Don't leave out.
4 large yellow onions, diced
1/3 to 2/3 cups sugar (1 use 2/3 cup)
4 cups lemon juice
2 TBSP black pepper
1/4 to 1/2 cup salt (i use 1/2 cup)
4 TBSP cumin
1 large bunch cilantro
6 cloves garlic, minced
Remove tomato skins by placing whole tomato in boiling water for 30 seconds to a minute. The skins usually split when they are ready to come out of the water. If the skin has not split simply stab with a knife (just barely) and remove from the water. You don't want to loose any of that good juice, so skin a dish and dump into the pot you plan to cook your salsa in. As you remove the skins, quarter the tomato and remove the stem. We use to large stock pots to make one batch of salsa, so be prepared. Place equal amounts of ingredients into stock pots and bring to a boil, cook for 3-4 hours, stirring often. Pour hot mixture into hot jars leaving a 1 inch space at top of jar. Place in a water bath of 20 minutes, covering the jars with water 1" over the rim.
This is very important...keep finished jars away from any breeze. The cool air with shatter the jars and then all your hard work goes down the drain. We like to place towels out and line the jars on a towel, then we cover them with another towel while they are really hot. Once they have cooled a little you can remove the towel and it will be okay. Some of the jars with not seem to be sealed, but they will seal as they cool. The popping noise you hear is the bottle sealing correctly.
