approx. 5 - lbs. of tomatoes
(Roma tomatoes work best)
3 mild green chilis
1 large Spanish onion
1 green pepper
1 red pepper
6 small - medium Jalapeno peppers
1 - 6 oz. tomato paste
2-3 cobs or corn (or 1 can corn)
1 can of your favorite beans (optional)
2 tsp. paprika
3/4 c. flavoured vinegar (our favourites are Jalapeño Lime White Balsamic or  Habanero & Honey Vinegar, or Italian Herbs Balsamic)
1 Tbsp. course (pickling) salt
1/2 tsp. minced garlic

Prepare your tomatoes by scalding and peeling them. Chop tomatoes and set aside to drain. Chop peppers, onions (size depends on how chunky you like your salsa).   Put everything in a large stock pot, uncovered and on medium heat.

Bring to a boil, stirring often. Reduce heat and boil gently for about 60 min. till thickened. Be patient this can take up to 2 hrs. Pour into hot sterilized jars and seal. Process for 15 minutes in a hot water bath. Makes about 4 - 6 pints.

Note: Try adding a smoky flavour by grilling or smoking all the vegetables. May also increase or decrease the spices and the peppers. Go wild! Try all kinds of things, it will work just fine.

*Photos submitted by Corny Rempel who roasted and smoked his veggies before making into salsa to create an amazing depth of flavour! So cool!

Print Friendly and PDF