Homemade Salsa for Canning
20 lbtomatoes (i like to use vine ripe)
6 largegreen peppers
3each yellow and orange peppers for color
1/4-1/2 cfresh diced cilantro
4 tspminced garlic (or more to taste)
4-12 ozcans tomato paste
3-6 Tbspsalt (to taste, i use closer to the 6 and i prefer sea salt))
How to Make Homemade Salsa for Canning
- I have to make this in 2 batches as my pots aren't nearly big enough!! Dice everything fairly small and simmer for about an hour (or more if you like your veggies to be softer). Stirring often! I use a large canning pot and a boiling water immersion to seal my pint jars...Makes about 36 pint jars if you do the whole batch!!
- After putting up the majority of the salsa I will add a couple drops of Ghost Chili sauce to what is left and put up about 6 jars of EXTRA HOT Salsa!!