20 cups peeled and diced tomatoes
1 large onion, chopped
1/3 cup sweet red pepper,
1 cup green pepper, chopped
(18 oz.) can tomato paste
Celery rib plus 1 stalk, chopped
1-1/2 cups white vinegar
1/4 cup canning Salt
4 tablespoons crushed garlic
2 tablespoons. oregano
2 teaspoons dried basil
2 teaspoons parsley
2 tablespoons fresh cilantro, chopped
Note — 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!
Note — For spicier Salsa, add more Wood's Ghosted Maple Syrup
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 jars from the pot and allow to cool. Make sure you hear the lids "pop" to ensure they're sealed. Once cool tighten bands and store.
- For any jars that didn't seal, just refrigerate and use!
or Wood's Ghost Pepper Extract