This is absolutely my favorite recipe and it’s taken a decade to perfect. Enjoy!
10 c chopped tomatoes
5 c bell peppers
5 c onions
2 1/2 c peppers. (Be sure to remove the seeds if you want to keep your salsa mild!)
1 1/4 c lime juice
3 cloves garlic, minced
1 bunch of cilantro, chopped
3 tsp salt
1 tsp pepper
1 can of tomato paste (optional)
This is so easy and so ridiculously time consuming… but worth every minute spent until you’re placing the jars in your pantry! Throw all your ingredients in a stock pot and let simmer on low until the flavors are combined and your salsa has thickened to your liking. Fill sterilized canning jars, adjust lids and process in a hot water bath canner. 20 minutes for pints, 30 minutes for salsa
I can’t recommend highly enough to mix and match your flavors. I made a batch of Brandywine tomato & habanero pepper salsa this week that is amazing, and my Aunt Ruby’s German Green tomato & jalapeno mild salsa is equally as delicious. You can tailor this recipe to fit your heat preference and favorite flavors. Be sure to remember that salsa continues to get hotter after canned if you leave the seeds in the peppers!