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    • #247529

      Award Winning Salsa
      Makes 8 pints

      Ingredients:

      3 quarts chopped slicing tomatoes
      3 cups chopped onions
      6 Jalapeno peppers, seeded and finely chopped
      4 long green chili peppers, seeded and chopped
      4 cloves garlic, finely chopped
      2 12-ounce cans tomato paste
      2 cups bottled lemon juice
      1 tablespoon salt
      1 tablespoon sugar
      1 tablespoon ground cumin (optional)
      2 tablespoons oregano leaves (optional)
      1 teaspoon black pepper
      Instructions:
      Combine all ingredients in a large saucepan.
      Bring entire salsa mixture to a boil.
      Reduce heat and simmer for 30 minutes, stirring occasionally.
      Ladle hot salsa into sterilized pint jars, leaving ½-inch headspace.
      Adjust lids and process in boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001 – 6,000 feet; 25 minutes above 6,000 feet.

    • #397505

      I was looking for a new christmas treat idea (last year was jams) and this is perfect. Thanks!

    • #397506

      You’re welcome! I just made 18 jars this past weekend. I was thinking of making some southwest baskets for christmas gifts and including some homemade cooking mitts (with jalapenos on them, some cornbread mix (from the myo mixes pg on budget101.com ) and a few wooden spoons tied with raffia ribbon.

      I found some cute Fajita pans at world market for $3 each and by putting a couple of those with the salsa and cornbread make great family baskets for less than $10 total.

      It’s nice to see someone else is thinking of the holidays during the heat of the summer.

      😉

      Jane

    • #397512

      Quick question, how many tomatoes would you average at being 3 quarts? I’m going to be making 3 batches. Also, any idea on shelf life?

      I’m assuming at least a year.

    • #397515

      3 qts is about 15 large tomatoes. The longest is 12-14 months, after that.. I would toss it.

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