Salsa
Make 16 serving.
6 pounds (8 quarts) Tomatoes Roma
, seeded, cored and chopped
5 cups* Peppers, various, seeded and chopped
2 cups Onions, peeled and chopped
1 lb. 8 oz. San Marzano tomatoes, crushed
3 cloves Garlic, minced
1-1/2 cups Cider vinegar
1 tablespoon Canning salt
 |
| Various Pepper |
- For water-bath caners and cold water to a level that will cover the jars, and start to heat.
- Heat a large pot with water on the stove. Score the top of the tomatoes only 1/4 of an inch. Add 6-8 tomatoes to the pot after the water boils. Let boil for 1-1 1/2 minutes. In another large pot have ice and cold water ready. After tomatoes boil, remove from pot and place in ice bath. Wait 3-4 minutes then remove from ice and place in mixing bowl. Peel, cut in half, seed, then cut approximately into 1/4 of an inch.
- Combine all ingredients in a large saucepan. Bring the mixture to a boil, reduce the heat and simmer 45 minutes.
- Remove from heat and ladle hot salsa into jars.
- Process the finished pints for 15 minutes. Take out.
 |
| Roma Tomato |
 |
| Salsa |
