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World's Best Salsa

Submitted by: | Source: My own recipe

2010-05-08 Other
4 23

Everyone wants a jar or three of this when I make it

  • Servings: 6 pints

Ingredients:

5 lbs Ripe Tomatoes
3 cups Chopped Onions
2 cups Chopped Bell Peppers
½ cup Finely Chopped Cilantro
1 cup Apple Cider Vinegar
1 - 12 oz. can Tomato Paste
2 Tbsp Minced Garlic
1½ Tbsp Sugar
Juice of 1 Lime
¼ cup Vegetable Oil
½ tsp Black Pepper
1 Tbsp Chopped Pickled Jalapeno
1 Tbsp Salt

Directions:

Dip tomatoes in boiling water for 30 to 60 seconds until skins crack and loosen. Dip in ice water and slip off skins. Core, seed and chop tomatoes. A food processor can be used in the pulse mode to coarsely chop the tomatoes, onions and peppers. In a large soup pot, combine tomatoes and the remaining ingredients. Bring to a boil, stirring occasionally, until salsa reaches the thickness desired. Immediately fill hot pint jars with salsa, leaving 1/2-inch head space. Carefully run a nonmetallic canning wand down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean and top with hot lids and screw bands. Tighten bands firmly and process in a boiling water or steam bath canner for 15 minutes. I usually triple the recipe when I make this but you need a very large stock pot to do so.