Recipe

Sweet Chunky Salsa Recipe

	Susanmay / All my dishes 3 months ago 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. Prep:20m Cook:70m Servings:8	Susanmay
	canning salsa

Does this look good? Yeah! / Nope

Fans

chefmeow

doubled

refugeesre

slimpickin

peetabear

Ingredients

14 Early Girl tomatoes

2 large onions

1 green bell pepper

5 Jalapeno peppers for Mild, 10 for Medium, 15 for Hot

1 (6 oz.) can tomato paste

1 tbsp. minced garlic

1/2 (4 oz.) can chopped green chilies

1/2 c. white vinegar

2 tbsp. canning salt

1/4 c. sugar

Directions

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!

Recent Gawkers