We came up with this recipe for salsa after we started gardening a few years ago. We bring it out in the bleak winter months and eat it right out of the jar with chips.
Whitney's Garden Salsa
Ingredients:
14 cups peeled, chopped tomatoes
5 medium onions, coarsely chopped (about 2 1/2 cups)
2 green bell peppers, chopped
8 jalapeno peppers seeded and chopped (wear gloves while seeding and chopping)
8 cloves garlic finely chopped
2 5.5 oz. cans tomato paste
1/2 cup white vinegar
1 bunch cilantro, chopped
1 tsp. ground cumin
4 TBS. salt (use less, if desired)
1 large lime, juiced
Directions:
Boil all ingredients together in a large stockpot for about 30 minutes to thicken.
Put in hot jars. Seal. Water bath for 20-25 minutes. Makes 10-12 pints.
