Last week I had a counter full of tomatoes and decided to make a batch of salsa. Whenever I decided to make one of my traditional recipes I always check my blog first for the recipe. I was so surprised to see that I had never shared this recipe before despite the fact that I make homemade salsa most every year. It’s about time I shared this wonderful recipe with you!
This recipe originally came from a dear friend of mine and I believe that she also makes a batch or two of salsa every year. There are no special ingredients and I imagine you probably have everything you need to make a batch. The recipe can easily be doubled or tripled as well! Just depends on how many jars of salsa you’d like in your pantry. When we lived in Vermont I used to make fancy labels and give the salsa away as gifts!
5 lbs. Tomatoes, washed, peeled, cored and chopped. (I dip them into boiling water for one minute, and then move to cold water and skin them that way). Then when they are cool you can peel and core.
2 Cups chopped onions
1 ½ C. seeded, chopped Jalapeno peppers (use rubber gloves!)
2/3 C. Bottled lemon juice (I use half and half with Lime juice)
3 TBS Chopped fresh Cilantro
2 ½ tsp. Salt
4 small cans of tomato paste
6 heaping TBS Garlic (I just use the jar of it)
In a large 6-8 Quart pan, combine all the above ingredients, Bring to a boil and the lower the heat and simmer several hours, stirring occasionally. While the sauce is simmering prepare jars for canning in a water bath canner. Spoon the salsa into your hot jars, leaving a half-inch at the top. Wipe the jars and tops and treads clean. Place hot lids on jars; screw bands firmly. Process the jars in the boiling water canner for 15.minutes. Remove and let cool.
If you prefer a hotter salsa add more jalapenos or keep the seeds.