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Salsa

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Prep Time 2 hours
Cook Time 4 hours
Total Time 6 hours

Ingredients
  

  • 5 gallon bucket of tomatoes skinned, seeded and crushed
  • 3 cups lemon juice
  • 6 Tbs corn starch dissolve in the lemon juice.
  • 2 cups grape jelly
  • 8 cups chopped white onions about 6 medium onions
  • 5-10 finely chopped jalapeño’s or other hot peppers
  • 8 cloves garlic minced
  • tomato paste as needed to thicken I use 2-3 12 oz cans
  • 10 tomatoes peeled and chopped coarse
  • 8 cups coarsely chopped & seeded peppers bell, banana, Poblano, Anaheim, etc
  • 2 bunches green onions chopped
  • 1 bunch fresh chopped cilantro
  • 2 Tbs oregano
  • 4 Tbs salt
  • 2 Tbs ground cumin

Instructions
 

  • Process the tomatoes through a food mill, or by manually skinning and seeding the tomatoes.
  • Add the crushed tomatoes to a large stockpot (or 2 stockpots) and simmer bring them to a boil.
  • While simmering the tomatoes, brown the onion, garlic and jalapeno together in a skillet.
  • Add the lemon juice, corn starch, jelly, onions, jalapenos, garlic and tomato paste to the crushed tomatoes and simmer to the desired consistency. This may take a few hours, because you need to do it over low heat so as not to burn the bottom of the pot.
  • When the tomato sauce has reached your desired consistency, add the remaining ingredients and simmer another 20 minutes to heat through.
  • Taste to see if any seasonings needs adjusting: if it needs more salt add it one teaspoon at a time and taste again; if it needs to be spicier add more hot peppers; if it needs more acid add more lemon juice; if its too spicy or too tart add more or sugar or grape jelly.
  • Ladle into hot jars. Process for 15-20 minutes in a boiling water canner.
  • Makes 10-15 quarts, depending on how much you simmer it down.
  • Oven Canning: Fill jars with simmering salsa, put on the rings and lids and place in the oven without jars touching each other. Bake at 250 degrees for 25 minutes.