INGREDIENTS
- 10 cups peeled, chopped, and drained tomatoes
- 4 cups chopped onion
- 4 roasted, chopped green bell peppers
- 2 roasted, chopped red bell peppers
- 5 tablespoons finely chopped, (membranes and seeds removed) jalapeno peppers
- 4 tablespoons finely minced garlic*
- 1 tablespoon ground cumin
- 1 tablespoon coarsely ground black pepper
- 3 tablespoons pickling salt
- 1 – 1 ½ cups finely chopped fresh cilantro
- ¾ cup white vinegar
- ¼ cup lime juice
- 12 ounces tomato paste
INSTRUCTIONS
Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 5 minutes.
This recipe makes approximately 10 pints of salsa. With this much volume, I can the salsa in pint glass jars. I will explain this process in my next blog post.
*I use canned minced garlic but fresh garlic can be used.
