8 hours, 12 batches, 52 jars… no wonder I’m tired!
Our recipe:
8 cups peeled, chopped tomatoes (scald in boiling water for 10 seconds, put in cold water and peel)
1 cup each of green and yellow pepper
6 jalapeño peppers, no seeds
2 jalapeño peppers with seeds (Remember that if you use habanera peppers, you will not need as many hot peppers)
2 cups chopped cooking onion
3 – 4 cloves of minced garlic
Mix together and add
¾ cup vinegar
2 tbsps salt
2 tbsps basil
¾ tsp pepper
¾ tbsp sugar (optional)
1 tsp parsley
Combine and cook uncovered for 1 – 1 ½ hours until thickened. Remove from heat and stir in 2 small tins of tomato paste. Pour in jars and seal.
So looking forward to enjoying this deliciousness all winter long.
Take Care
2 comments:
A very similar recipe has become our favorite salsa. I have stopped canning becasue we love the fresh ... and maybe because it's a good excuse.
Delish! Now come & collect your jars! I'm thinking I'm going to have some chips & salsa with guac tonight.
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