Canned Salsa

INGREDIENTS:

20 cups diced tomatoes (about 80 roma tomatoes)

3 large onions

1 jalapeno pepper (and all seeds)

5 green bell peppers, diced

1 c. vinegar (preferably apple cider)

4T +2t salt

¼ c. sugar

¼ c. dry parsley (or 1 c. fresh)

2 t. garlic powder

DIRECTIONS:

1. Boil water in a large pot of water.

2. Scald the tomatoes for 1 minute (do 10 tomatoes at a time)

3. Peel 5 tomatoes and blend/puree them with 1 onion and the jalapeno.

4. Peel and chop the remaining tomatoes and onions. 

(you can pulse tomatoes in blender for a faster process)

5. Combine all ingredients in a large stock pot.

6. Boil and stir for 30 minutes.

7. Process in jars for 30 minutes. (Makes about 6-7 Quart Jars or 13-14 pint jars)

SMALL FRESH BATCH

INGREDIENTS:

2 c. tomatoes (about 8 roma tomatoes)

¼ c. onion or 1t. onion powder

1/4 t. red pepper flakes or dash hot sauce
or 1/2t black pepper

½ c. green bell pepper (or diced green chili’s and no red pepper flakes)

1 ½ T. vinegar

1 t. salt

1 t. sugar

1 t. parsley

¼ t. garlic powder (or 1 clove)

DIRECTIONS:

1. Dice tomatoes, onion, and pepper into very small pieces

2. Stir in remaining ingredients