- Remove the skins and chop the tomatoes.
- Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
- Mince the garlic cloves.
- Place these vegetables and all the rest of the ingredients into a large pot.
- Cook over medium high heat until the salsa mixture comes to a full rolling boil.
- While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
- After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
- Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
- Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.
|Prep Time: 5 hours|
Cook Time: 1 hour
Container: Large pot, canning jars, lids and rings
|-||24 cups skinned and chopped tomatoes|
|-||4 cups chopped onions|
|-||4 cups chopped green peppers|
|-||2 jalapeno peppers - add more for hotter salsa|
|-||6 cloves garlic, minced|
|-||5 tablespoons salt|
|-||1 tablespoon pepper|
|-||2 tablespoons chili powder|
|-||1 cup vinegar|
|-||2 cans tomato paste - 6 oz. can|