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Salsa

Source of Recipe

My friend Rhonda


Recipe Introduction

This makes great salsa. I think it's a bit hot, but you can make it milder if you want.

List of Ingredients

6 cups of fresh tomatoes (peeled and chopped)
1 6 oz. can tomato paste
2 cups chopped jalapenos (seeded)
3/4 to 1 cup vinegar
3 Tbsp. garlic salt
4 cups onion finely chopped


Recipe

Combine all ingredients in a large pot and bring to a boil. Cool, place is containers and refrigerate. Makes 6 pints.

If you like your salsa a little milder, cut back on the jalapenos. You can always add more.

If you want to can it (for preservation), follow simple canning rules: Use clean jars; while jars are still hot, add the hot salsa. Seal with new lids and water bath for 10 minutes).

(I even freeze it in freezer bags for later use)

TIP #1: The easiest way to peel a tomato is to drop it in boiling water for about 1 minute. The skin will begin to split, and after you remove it, the skin will slide right off with a little help.

Tip #2: After I remove the skin, I put the tomatoes in a blender and puree. Then I determine if the mixture is too "soupy". If it is, I remove some of the excess juice by straining (but save that juice and freeze it! It makes great soups and chili in the winter).