Sweet Chunky Salsa
From susanmay 14 years ago
- 70 minutes to make
- Serves 8
This is the salsa we are currently canning with our Early Girl tomatoes and jalapenos from our garden. It should have a sweet taste to it followed by an after-burn from the heat.
Ingredients
- 14 Early Girl tomatoes shopping list
- 2 large onions shopping list
- 1 green bell pepper shopping list
- 5 jalapeno peppers for Mild, 10 for Medium, 15 for Hot shopping list
- 1 (6 oz.) can tomato paste shopping list
- 1 tbsp. minced garlic shopping list
- 1/2 (4 oz.) can chopped green chilies shopping list
- 1/2 c. white vinegar shopping list
- 2 tbsp. canning salt shopping list
- 1/4 c. sugar shopping list
How to make it
- Wash and remove the stems from the tomatoes and jalapeno peppers. Cut the bell pepper in half and remove the seeds. Peel the onions.
- In a food processor, puree half the tomatoes (including skin), one of the onions, half of the green pepper, and all of the jalapenos - including the seeds and membranes.
- Cut or dice the remaining tomatoes, onion, and the half bell pepper into small chunks.
- Add all of the vegetables and the remaining ingredients to a large stock pot. Stir well to combine all of the ingredients.
- Bring to a boil over medium heat and cook for 30-40 minutes, or until the onions and peppers are done to your liking.
- Pour hot salsa into 8 prepared half-pint jars. Seal with clean bands and new lids.
- Process in a hot water bath for 30 minutes.
- Cool on counter top. Make sure all of the lids seal/pop within the first 24 hours. Any lids that do not seal, store the salsa in the refrigerator.
- Enjoy!
The Rating
Reviewed by 6 people-
thank for the posting of this recipe... five forks
peetabear
in mid-hudson valley loved it
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Im definitely canning this recipe this weekend! high 5
doubled
in Upstate loved it
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