This is my all time favorite salsa recipe! I started making it 10 or more years ago when we were living in Kentucky. In our community, there were a large number of Amish people who had the most amazing produce. I could buy a bushel of tomatoes that were “seconds” (meaning not the pretty ones that most customers choose) for just $6. I’m sorry I can’t tell you just how many pints this recipe makes because it has been a couple of years now since I have made it. I did a salsa extravaganza the last time and ended up with probably 50 or so jars! Talk about making a disastrous mess in my kitchen! I did share a few with my sister & daughter, but I am down to the last few jars and have gotten pretty stingy with it!
I would love to find a farm close enough and cheap enough in our new area so that I can make more this summer. I love it as salsa, to use in other recipes, or as a quick way to make Swiss steak! It is also great to make and give as a gift to someone!
Summer Salsa
Ingredients:
- 1 bushel tomatoes, finely chopped (I use a food processor)
- 8 cups onions, chopped
- 12 garlic cloves, chopped
- 6 cups green peppers, chopped
- 1 (8 ounce) jar jalapenos (more if you like hotter)
- 1 (¾ gallon) jar banana peppers
- 2 cups white vinegar
- 4-6 tablespoons salt
- 42 ounces tomato paste
Directions:
Peel and crush tomatoes.
Let tomatoes drain through colander several hours or overnight, removing as much liquid as possible.
Add garlic, ½ the onions and peppers.
Cook 30 minutes.
Add all other ingredients.
Cook 15 minutes longer.
Use a hot water bath for canning.
Process for 15 minutes.
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