CHUNKY TOMATO SALSA

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Chunky Tomato Salsa image

This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.

Provided by MMers

Categories     Sauces

Time 1h30m

Yield 12 500ml (2 cup) canning jars

Number Of Ingredients 10

12 cups skinned tomatoes, chopped and drained well (approx 15 lbs)
3 cups chopped sweet red peppers
3 cups chopped sweet green peppers
3 cups chopped jalapeno peppers (include seeds if you like it very hot)
3 cups chopped onions
1 cup granulated sugar
1 head garlic, minced
3 teaspoons salt
4 1/2 cups cider vinegar
2 (5 ounce) cans tomato paste

Steps:

  • In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
  • Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
  • Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.

Nutrition Facts : Calories 183.4, Fat 0.8, SaturatedFat 0.2, Sodium 787.1, Carbohydrate 40.1, Fiber 5.9, Sugar 29.6, Protein 4.3

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