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.
- 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)
- In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
- Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
- 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.