My good friend Charmayne shared this sensational recipe for salsa, one that has proven to be tried and true in her family for years. She said she makes four batches and it is rarely enough to last the year. My four-year-old son and I (he peeled and squeezed the tomatoes) made a batch and it is yumalicious.
1 gallon of peeled and chopped tomatoes
6-7 cups diced onion
3 Tbsp. salt
1 Tbsp. sugar
1 1/2 Tbsp.
Peppers vary. This year, I used 9 with 3 jalapeno peppers. You can adjust whether you like the heat or not by de-seeding the pepper as well.
Put all ingredients in lrg. pot and bring to a boil. Simmer for 2 hours. Put in pint jars with lids and bands and waterbath for 10 minutes after water starts to boil.
Each recipe makes about 8 pints.
tip- I chop my tomatoes with my chopper to get the right consistency that I like and then I use the food processor for the onions and peppers.