Chunky Tomato Salsa

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This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.

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Ingredients [?]

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  • add   4 1/2 cups cider vinegar
  • add   1 cup granulated sugar
  • add   2 (5 ounce) cans tomato paste
  • add   1 head garlic
  • add   3 teaspoons salt
  • add   3 cups chopped sweet green peppers
  • add   3 cups chopped sweet red peppers
  • add   12 cups skinned tomatoes, chopped and drained well (approx 15 lbs)
  • add   3 cups chopped onions
  • add   3 cups chopped jalapeno peppers (include seeds if you like it very hot)


  1. In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
  2. Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
  3. Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.