Sassy Sarah's Spicey Salsa
From joyride 13 years agoIngredients
- 1 gal. (about 8 lbs.) whole fresh Tomatoes shopping list
- 2 large fresh green peppers, chopped fine shopping list
- 1 large onion, chopped fine shopping list
- 1 can (12 oz.) Tomato Paste shopping list
- 3/4 gal. (3 qts.) Tomato Juice shopping list
- 1 small can chopped Jalapeno peppers or, shopping list
- as many fresh Jalapeno peppers as desired, chopped fine shopping list
- 2 Tablespoons Garlic Powder shopping list
- 1 Tablespoon Oregano shopping list
- 1/2 teaspoon Cumin shopping list
- 1 teaspoon black pepper shopping list
- celery seeds if desired shopping list
How to make it
- Wash tomatoes and either puree or chop, saving the juice to use for part of the 3/4 gallon of tomato juice.
- Add chopped onions, green peppers, celery seed (if used) and jalapeno peppers to the tomatoes.
- Stir together tomato paste and spices to tomato juice to blend ingredients.
- Add to the chopped ingredients.
- Refrigerate and use immediately, or can immediately for later use.
- IF CANNING:
- You will need to use canning salt in each jar before sealing for preserving ingredients.
- Use 1/2 teaspoon for pint size jars and 1 teaspoon for quart jars.
- Blanch tomatoes and remove skins before cutting up for salsa or canning just tomatoes for use in soups and sauces during the winter.
- Time for processing in a boiling water bath varies from recipe to recipe.
- Cook time also varies depending on whether you are canning salsa or whole or crushed tomatoes for other uses.
- Time is also different between size of jars (pints or quarts).
- Check your favorite canning instructions for exact time for your canned salsa.
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