Amount Measure Ingredient – Preparation Method
5 pounds tomatoes
1 pound green peppers
1/3 pound jalapeños
1 pound onions
1 cup vinegar, 5% acidity
3 teaspoons salt
1/2 teaspoon freshly-ground black pepper
Stem and seed peppers and jalapeños. Chop peppers. Peel and chop onions.
Peel and coarsely chop tomatoes (drain). Combine ingredients in a large
saucepan and bring to boil. Reduce heat and simmer for 10 minutes.
Fill jars, (pints) leaving 1/2-inch headspace. Adjust lids and process
for 20 minutes in a waterbath canner.
This recipe yields 6 to 8 pints.
Comments: For a milder salsa, or to adjust for differences in peppers, a
mixture of hot and mild peppers may be used. I’ve made this with straight
Jalapeño, (fairly hot) or with straight Anaheims (mild). We always drain
the tomatoes some to get rid of some of the liquid. We use it instead of
canned tomatoes in hotdishes, swiss steak, soups etc.