Salsa

[pfscott]

My salsa recipe.

16 cups peeled and quartered tomatoes
3 T cider vinegar
1/3 cup white sugar
1/3 cup brown sugar
1 T roasted garlic
3 T canning salt
3/4 T black pepper
1 large sweet onion, chopped
2 large bell peppers, chopped
4-6 jalapenos, seeded and chopped
Cook down as far as you like, and can it. If you want more heat, as this is pretty mild, add some hotter peppers. I pureed a can of chipotles in adobo and added for heat and a nice smoky flavor. Makes 7-8 pints.

[Rebelss]

Ooooh! That sounds great!!! I'll bring the chips, and the burrito's to pour it over!!!   

[pfscott]

It turned out a bit hotter than I thought, making a double batch tomorrow, with 1 can of chipotles in it, should be just right for the rest of family, I'll keep the extra hot for me.

[Rebelss]

Extra hot is good!!! Get's those endorphin's flowing!!!!     

[fishNdisc]

Recipe looks great.  If preparing canned goods please be careful of the vinegar ratio.  Canning is a science and measurements must be accurate, botulism is nothing to mess with.  Do some research if planning to preserve your salsa.  I use the Wisconsin Extension for my canning instructions.