It’s always nice to be able to pull some snack food out the the pantry on game day. It’s even more rewarding when the snack came out of your own garden. This recipe fits the bill.
10 Cups diced peeled paste style tomatoes
5 Cups diced green pepper
5 Cups diced onion
2 three inch long jalapeño peppers finely diced
1 1/4 Cup apple cider vinegar or lime juice
4 cloves finely diced garlic
1 Tbsp pickling salt
* tomato paste to thicken
tobassco sauce to adjust heat to your liking (optional)
Steam and peel tomatoes. We find placing peeled tomatoes into a colander gives them a chance to drain, giving you a thicker salsa.
Add all the above ingredients into a large Dutch oven. Bring to a boil.
If your salsa is not as thick as you like, slowly incorporate tomato paste to desired thickness.
Once the mix comes to a boil, transfer the mixture to sterilized jars leaving 1/2 inch of room. Wipe the rims of the jars add sterilized new sealer lids. Process in a canner for 20 minutes.
Note: We like to hand chop all the vegetables. This lends to a nice chunky style salsa. It takes longer but it’s truly worth the effort. Our experience trying to use a food processor was the pieces were too small and the texture just wasn’t there.
We have used both Roma and San Marzano tomatoes. We typically do not need to add tomato paste when using San Marzano tomatoes as they are very meaty.