The garden had more tomatoes than anyone knew what to do with this year. We wanted to make some sauce and salsa and preserve it (canning) so we could enjoy it through out the year.

First off… This recipe is SIMPLY AMAZING!

Not selling anything on this blog. Just handing out tried and true recipe that you’ll enjoy. Getting right to the recipe and not me jabbering, here is a double batch we made ( cut in half or less if you wish ).

BEST HOMEMADE SALSA INGREDIENTS

  • 20 Cups of peeled and chopped tomatoes. (The finer the tomatoes are chopped the more “picante” your salsa will become)
  • 6 Cups chopped onion
  • 3.5 Cups of chopped green bell peppers
  • 9 jalapenos seeded and chopped
  • 14 cloves of finely chopped garlic
  • 5 teaspoons ground cumin
  • 5 teaspoons ground black pepper
  • 2.5 tablespoons of canning / pickling salt (this type as no iodine in it)
  • 2/3 cup of sugar
  • 2.5 Cups of Apple Cider vinegar
  • 32 ounces of tomato sauce
  • 24 ounces of tomato paste (thickens the salsa and completely worth adding!)

That’s it.

Tomatoes, paste, jalapenos, etc

Put everything into a very large pot and boil for 15 or so minutes. Add to some ball jars to the top line just before the threads start. Usually it is 1/2 and inch from the top.

TIP: Wipe the glass rim clean clean clean before adding the lid. This will help make sure the lid seals properly.

Put the jars into a caner with boiling water for 15 minutes. Make sure the water is an inch over the top of the lids.

Set aside and wait for the jars to “pop”! This will mean they have sealed and you can keep shelf stable until next years crop.

Make sure you have chips handy to eat the left overs!

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