5 quarts ripe tomatoes
5 big onions (or more)
18 jalapeno peppers
1 cup white vinegar
1 1/2 cup sugar (more or less)
8 teaspoons canning salt
6 teaspoons garlic (minced or dried - you can add more if you like)
chopped cilantro (fresh or dried - just to you liking)
Drop tomatoes in boiling pot of water 15 - 20 seconds. Core and slip off peel. Run tomatoes, onions & peppers through food processor. Mix all ingredients together and bring to a boil. Turn down heat and simmer for and hour or so to cook down a little. Taste. Pour salsa into hot clean jars, 1/2 inch headroom. Hot water bath pints 10 min - quarts 15 min.
We would like to thank Merrie Rivers for the recipe. We tasted ours before it boiled and decided it would be great. We didn't taste it again after boiling. We also made ours chunky, but you can blend down in the food processor to your liking. We also boiled ours for about 1 1/2 hours to cook down more of the liquid for extra chunky. However you like it doesn't matter just add and take away until you find your own perfect recipe. Ours made 5 quarts and 1 pint.
3 months ago