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  • Homemade Salsa

    2 votes
    Homemade Salsa
    Prep: 45 min Cook: 15 min Servings: 4
    by Veronica Gantley
    461 recipes
    >
    This is a mild salsa. Keep in mind you can adjust this and make it hotter to suit you. In my twenties, I had no problem eating jalapeno peppers whole. Now that I am older, I can't hang like I used to. Now It would keep me up with heart burn and y'all who know me, when I don't get my beauty sleep I can get quite testy. So, all of y'all out there who have an abundance to tomatoes, try this salsa. Once you have had it, you won't want that store bought stuff any more. If you get stuck and not sure what to do, well you know where I am

    Ingredients

    • 25 or 26 lbs. tomatoes, peeled and chopped
    • cluster garlic, peeled and chopped
    • 2 bunches celery, chopped
    • 6 lg. bell peppers, chopped
    • 9 lg. onions, chopped
    • 2 bunches cilantro, chopped
    • Jalapenos to taste
    • 1/2 c. salt
    • 2-3 c. white vinegar
    • 2 tbsp. oregano

    Directions

    1. Put all ingredients in an stainless steel stockpot (avoid enamel!) and heat through, stirring often.
    2. Process in a boiling water bath canner for 15 minutes pints and quarts (hot pack). For cold pack, process 50 minutes. Yields about 4 1/4 gallons salsa. (17 quarts or 34 pints)

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