Canning Ruth's Homemade Tomato Salsa
 
 
Author:
Serves: Makes 8-10 500 ml jars
Ingredients
  • 7 lbs of tomatoes (approx. 30)
  • 2 cups of finely chopped celery
  • 2 large green peppers, finely chopped
  • 2 large sweet red peppers, chopped
  • 2 cups of chopped onions
  • 1 small red chili pepper, seeded and chopped
  • 2 large, mild jalapeno peppers, finely diced
  • 5 cloves of garlic, minced
  • 1 can (114 ml) green chilies, drained and chopped (I go without)
  • 1 can (369 ml) tomato paste
  • 2-3 drops hot pepper sauce (I used red hot pepper instead)
  • ¾ cup vinegar
  • 2 tbsp. sugar
  • 1 tbsp. pickling salt
  • 2 tsp. paprika
  • ½ cup chopped fresh cilantro leaves or fresh parsley
Instructions
  1. Blanch tomatoes in boiling water, rinse in cold water, and remove peels. Coarsely chop tomatoes and strain them for a while so the salsa is not so liquid. Place tomatoes in a large heavy saucepan. Add all remaining ingredients except the garlic and cilantro, simmer for ½ hour.
  2. Place the garlic and cilantro in a blender with some liquid from the salsa and blend for a few seconds, add to the salsa at the end of the cooking time.
  3. Ladle sauce into prepared pint (500 ml jars), filling to ½ inch from top. Clean jar rims and threads. Cover immediately with lids and screw bands.
  4. Place in boiling water bath. Process for 25 minutes. Remove jars from water and cool. Check seals. (Instead of the water bath we placed the jars on an baking sheet and heat in the oven on 200°F for 1 hour, it always worked fine and is way easier)
Recipe by Northern Homestead at https://northernhomestead.com/?p=52