Jason's Grandma always canned the best salsa every year. After we moved away from her home in Utah I had to start canning our own. I was so happy to bring with me a recipe card, in her writing, for this salsa. A couple years ago I couldn't find her card anywhere! It is lost still. After losing it, I immediately wrote down her recipe as best I could remember. (No one else has her recipe, and she passed away almost 8 years ago.)
This year I canned the original recipe with a few alterations to each batch. I recommend making the basic batch, and tasting it, then add more flavors based on what you like.
This is what I did this year.
Batch One - Recipe + Extra Hot peppers and labeled it hot.
Batch Two - Recipe and labeled it mild.
Batch Three - Recipe + Wildtree Fiesta Salsa Seasoning Blend and labeled it Wildtree
(To shop Wildtree go to www.mywildtree.com/critz)
Basic Salsa -
25 cups peeled, chopped tomatoes
3 onions chopped
3 green bell peppers diced
6-10 jalapeno peppers, diced (depending on your desire for heat, keep or remove the seeds)
2 Tablespoons salt
2 Tablespoons pepper
1 cup vinegar
2 cans of tomato paste (optional)
*Taste it while fresh and add what you would like.
Sugar
Cilantro
Garlic
Extra Peppers - a variety of choices here
Cumin
Put altogether in a huge stockpot, and simmer down for 1-2 hours till desired thickness is achieved. Fill hot jars, and process in a water bath for 20 minutes.
Yields 12-14 pints.
