Monday, May 15, 2006

Garden Salsa

Makes about 6 quarts salsa.

16 cups tomatoes, chopped/diced to your preference
4 onions, diced
6 green peppers, chopped
jalapeno pepper(s), diced and seeded, to taste (or any other hot pepper; I used hot Portugals from our garden, and it turned out fine)
2 cups lemon juice
two 12 oz. cans tomato paste
1 and 1/2 tablespoons chili powder
2 teaspoons cumin
1/4 tsp. salt.
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup sugar
1/2 bunch cilantro, or to taste (I threw in a vague amount from ours)
shredded carrots
chopped celery

Cook vegetables in a large pot (without added water) until hot. Strain out some of the juice, and then add the rest of the ingredients. Boil for a few minutes. Pour into warm jars, screw on lids, and process in a boiling hot water bath for 15 minutes.

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