5 lb Tomatoes -OR-
Chilies, hot (2-6), chopped
1 large Onion, chopped
1 large Bell pepper, green, chopped
3 Garlic cloves, minced
2/3 cup Tomato paste
3/4 cup Vinegar, white
3 tbsp Sugar
1 tbsp Salt, pickling
2 tsp Paprika - OPTIONAL --
2 tsp Cilantro, finely chopped
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Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer 1/2 hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot sterilized jars. Boil lids 15 - 20 minutes. After blanching tomatoes, add only tomatoes, do not add all the tomato juice, otherwise you will end up with a thin(runny) salsa. You can double & triple this recipe and it will turn out real nice
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