Diane's Salsa
Makes 10 pints.
This is a rough guideline, feel free to
add more or less of anything!
15 cups chopped up tomatoes. I used a mix
of Roma and Beefsteak
Place tomatoes in a large colander and let
drain for about 30 min.
Place drained tomatoes in a large dutch
oven and bring to a boil.
Turn down heat and simmer for about 1 1/4
hours, or until thickened, stir frequently.
Add 3 or 4 jalapeno peppers,3 Tobasco or
other hot peppers, 2 red peppers, 3 large chili peppers, 1 orange
pepper, 1 1/2 large onions, 1 head of garlic, 1 can tomato paste, 1
cup white vinegar, about 6 tsp salt and fresh ground pepper. I add
quite a bit. Fresh or dried cilantro(fresh is best) and parsley.
Return mixture to a boil, then simmer
uncovered for about 10 min.
Ladel hot salsa into clean, sterilized
pint sealers. Wipe rims. Process in a boiling water bath in a canner
for 15 min. Remove from canner and cool.
For fresh flavor stir in 1 Tbsp. fresh
cilantro before serving. Sometimes I also add 5 or 6 Tbsp. of
Frank's Hot Sauce and hot chili flakes to spice it up some more.
