January 07, 2022

20 cups peeled and diced tomatoes 
1 Large Onion, chopped
1/3 Cup Sweet Red Pepper (Chopped)
1 Cup Green Pepper
1 can (18 oz.) tomato paste
Celery rib plus 1 stalk, chopped
1-1/2 Cups White Vinegar
3/4 Cup smoked Maple Syrup
1/4 Cup Canning Salt
4 Tbsp. Crushed Garlic
2 Tsp. Oregano
2 Tsp. dried Basil
2 Tsp. Parsley
2 Tbsp Fresh Cilantro (chopped)
This recipe makes 11 pints of Salsa. Roma tomatoes are the best for salsa, but I didn’t have access to them this year. If you don’t have enough ripe tomatoes Hunt’s Diced tomatoes can be substituted for some of the tomatoes. I used Hunt’s Diced tomatoes 14.5 oz. can instead of individual tomatoes (approximately 12 cans for this recipe). Worked great!
-When using garden tomatoes, cook uncovered over medium heat 20 minutes. Drain well, reserving 2 cups liquid. Return tomatoes to the pot, including the 2 cups of liquid.
(*I kept the remainder of the juice not used for salsa and canned it. I added a little salt and processed it in a water bath along with the salsa.)
-Stir in the remaining ingredients. Bring to a boil. Reduce heat, simmer uncovered, 1 hour, stirring frequently.
-Ladle hot mixture into hot pint jars, leaving 1/2 inch headspace. Wipe rims. Place lids on jars, screw on bands until barely tight.
-Place jars in canning pot. Cover with hot water. Allow water to boil 10 minutes. Remove from the pot and allow to cool. Remove bands.
**For spicier Salsa, add moreGhost Pepper Syrup.