14 cups fine chopped tomatoesstrained well, no need to peel or remove seeds
3 cups fine chopped onion
½ cup chopped Jalapeno peppersremove seeds for mild, include seeds for hotter salsa
1 cup chopped bell peppers
3 cloves garlic
½ cup apple cider vinegar
3 tbsp salt
1 tbsp chili powder
2 tsp cumin
optional - 1 to 2 tbsp. sugar
at this point you have pico-de-gallo
1
Makes 7 quarts.
Mix all together in a large, heavy bottom pot. Simmer together uncovered (fast boil simmer) until salsa starts to thicken & liquid is evaporated. 30-45 minutes, depending on how juicy your tomatoes were or how well you strained them.
*Can thicken with: 5 tbls. clearjel or Thermoflo, or Permaflo dissolved in 1 cup cool water. Add to boil for another 5 minutes before ladling into clean jars.
Water bath for 10 minutes.
Ingredients
14 cups fine chopped tomatoesstrained well, no need to peel or remove seeds
3 cups fine chopped onion
½ cup chopped Jalapeno peppersremove seeds for mild, include seeds for hotter salsa
1 cup chopped bell peppers
3 cloves garlic
½ cup apple cider vinegar
3 tbsp salt
1 tbsp chili powder
2 tsp cumin
optional - 1 to 2 tbsp. sugar
at this point you have pico-de-gallo