Saturday, October 2, 2010


It's been a while since I posted a recipe and I have a couple that I just haven't gotten to yet but today is salsa day and it's worthy of a repost. I rarely make the same version twice...I guess I'm still tweaking it for the perfect jar but this version is getting close. The original recipe was posted a year ago, I'll just post the orginal recipe and today's modifications for now.

10 quarts of tomatoes, skinned and chopped
6 c. onions chopped
4 cans (small) diced green chilies
1 large green pepper chopped
1 1/2 c. jalapeno peppers chopped fine (I usually leave most of the ribs and seeds)
1/2 c. vinegar
1/4 c. sugar (you may need more depending on how ripe your tomatoes are)
4 T. salt
4 t. oregano
4 t. cumin
1 large handful cilantro chopped (a couple T if using dried)
5-6 cloves garlic (sometimes I leave this out if I don't have fresh)
1/2 c. oil
12 oz. tomato paste
1 t. crushed red pepper
Tabasco (to fine tune the heat at the end if needed)

Blanch the tomatoes and slip the skins. Seed if desired. I run mine through the blender quickly because my family doesn't do chunks very well. Mix all together and simmer until desired consistency (1 1/2-2 hours). Fill jars and adjust lids. Process in water bath for 45 min or in a pressure cooker on 15 lbs for 10 minutes.

10-2-10 Update
5 1/2  blenders full of tomatoes (1/2 bushel)
6 1/2 c. onion
4 cans green chiles
8 small jalepenos-leave ribs and seeds
2 med Anaheim peppers
4 Serano Peppers w/ribs and seeds
2 lg green peppers
1/2 c vinegar
1/2 c. sugar
1/2 c. oil
1/2 c. lime juice
4 T. salt
4 t. oregano
5 t. cumin
1 bunch cilantro chopped
 2 t. red pepper flakes
4 heaping t. garlic powder
12 oz tomato paste

Yum. :)

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