Our Favorite Salsa

Makes 10 Servings

20 lbs. vine-ripened tomatoes
2 whole large bell peppers
6 whole large anaheim or other large chili peppers
5 whole jalapeno peppers
6 whole large white onions
1/2 cup minced garlic
2 cups white vinegar
1/2 cup salt
6 oz. fluid can tomato paste
1/4 cup chopped fresh cilantro

Peel tomatoes (dip in boiling water for about 1 minute, then into ice water, then peel); cut out stem and chop. You need to have at least 6 quarts, and a bit more won’t hurt.

I seed and de-vein the bell peppers and 3 of the jalapenos. For the 2 remaining jalapenos, I leave the seeds in.

Chop all the veggies (except the tomatoes) in the food processor. Add tomatoes, onions, garlic and peppers to large stock pot; stir in vinegar and salt. Cover and heat to boiling (this takes a while), then reduce heat and simmer for 20 minutes. After simmer time is done, stir in tomato paste and cilantro.

Can as usual in a water bath canner or a steam canner for 20 minutes for quarts. For more info on canning procedures, the Ball Blue Book of Canning is a wonderful resource. You shouldn’t can without it.