Cooking Thursday

The recipe I'm sharing today is a little different from my usual recipe, because it's for canning.  But some of you are canners and may be interested...  Last week I canned 24 pints of salsa - we'll be set for a while!  Anyway, this is an easy and good recipe for it; you can make it mild or hot and it's a great way to use that summer produce!

Salsa

1/4 bushel tomatoes (about 13 pounds)

2-3 large onions, chopped

4 green peppers, chopped

5-7 jalapeno peppers depending on spice level you want, chopped and seeded. If you want your salsa hotter, leave some seeds in.

6 teaspoons sugar

6 teaspoons salt

6 teaspoons vinegar

3 teaspoons minced garlic

2 teaspoons garlic salt

2-3 large cans of tomato paste

Place tomatoes in boiling water for 1-2 minutes, then put in ice water. Remove tomatoes, peel and core them. Place in large pan, stir in onions green peppers jalapeno peppers, sugar, salt vinegar, garlic and garlic salt. Bring to boil and simmer for 1 hour.

Stir in tomato paste to reach desired thickness.
Ladle into pint jars and process in hot water bath for 30 minutes.
Makes about 12 pints.