Salsa 119 Recipe

  • 12 pounds tomatoes, peeled, chopped
  • 4 pounds hot peppers
  • 2 pounds sweet onions, peeled, diced
  • 3 cups celery, diced
  • 6 green peppers, seeded, diced
  • 6 red peppers, seeded, diced
  • 1/2 cup lemon Juice
  • 1/2 cup sugar
  • 1 1/2 cups white vinegar
  • 3 tablespoons course salt
  • 1 tablespoon garlic powder
  • 2 tablespoons coriander
  • 1 tablespoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon sweet basil
  • 2 tablespoons parsley
  • 1 tablespoon cilantro
  • 2 quarts tomato juice
Using gloves, and in a well ventilated area wash, remove seeds, and chop peppers. You can use a food processor or chop by hand. Cutting by hand will make salsa chunkier.

Mix all ingredients in a large stock pot. Bring to a boil over high heat stirring often so vegetables do not stick.

Reduce heat and simmer for 20-30 minutes, or until vegetables are cooked to your satisfaction.

Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Shelf life is one year and, refrigerator life is six months.

**NOTE: For no heat only use sweet peppers, like green or red bell peppers, or sweet banana peppers.

**NOTE: For MILD salsa, use 5-6 jalapeno peppers, 20 sweet banana peppers, and 10 cayenne peppers. For HOT salsa, use 8-10 jalapeno peppers, 20 banana peppers, 10 cayenne peppers, and 2 habanero peppers. For SUPER HOT salsa, use 20 jalapeno peppers, 20 hot banana peppers, 12 cayenne peppers, and 4 ancho peppers.

**NOTE: If you remove seeds from peppers the salsa will be milder. If you leave seeds in the salsa it will be hotter.

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