Garden tomatoes are all gone. We use canned ingredients. $15 makes a bunch of salsa and I don’t have to deal with tomatoes. I’ve got a tried and true recipe that just works.
12 c chopped tomatoes
3 15 oz tomato paste
1 15 oz tomato sauce
2 1/2 c diced onion
1 each green, red, orange and yellow bell pepper
6-8 jalapeño peppers (diced fine)
6 minced garlic cloves ( or 3 of my home grown garlic)
1/3 c white vinegar
1/3 c sugar
For seasonings I start with
2 tsp cumin
2 tsp black pepper
2 tsp celery salt
2 tsp chili powder
2 tbsp Ortega Taco Seasoning
2 tbsp Tony Chachare’s Creole Seasoning.
Adjust seasonings to taste while cooking
Simmer slow till peppers start to break down. I can mine in 1/2 pint jars. Hot water bath for 10 minutes at a full boil. Usually cook it one day and wait overnight to taste, adjust seasonings if necessary, then can it up.
