THICK & CHUNKY SALSA

Thick & Chunky Salsa image

Provided by Donna Graffagnino

Time 4h30m

Number Of Ingredients 15

1 can(s) 102 oz diced tomatoes (large restaurant size can)
1 can(s) 15 oz can diced tomatoes (optional)
3 medium onions, chopped
1 bunch green onions, sliced thin
1 1/2 Tbsp garlic, minced
2 large bell peppers, chopped
3 stalk(s) celery, chopped
1/4 - 1/2 c jalapenos, seeds removed diced small
1 tsp oregano, dried
1 Tbsp sugar or splenda
3 Tbsp basil, dried
3 Tbsp parsley or cilantro, dried (see note)
crushed red pepper flakes to taste
salt & pepper to taste
1 Tbsp worcestershire, lea & perrins

Steps:

1. The large can and small can of diced tomatoes make a full 12 cups of tomatoes, and with the rest of the ingredients this amount evenly fills the canning jars. You don't have to use the small can. In large 6-8 qt stockpot bring all ingredients to a boil.
2. Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
3. Ladle salsa into pint or quart jars then process in a water bath for 45 minutes. Serve with Tortilla chips or white corn Scoops.
4. NOTE: I'm not a fan of cilantro so I use parsley instead. This year I added about 1 tablespoon of dried cilantro and I can taste it in the huge batch this makes. For my taste this is good, I wouldn't put more. If you like cilantro then use it! You can also put 1/2 parsley and 1/2 cilantro, so make it according to your taste.