I have had a few requests for the Recipe for the Salsa that we made.
Here you go!
1/2 bushel tomatoes, blanched, peeled, and quartered.
Place tomato's in a large pot. Crush tomato's with hands
In a Food Processor chop:
25-40 Anaheim peppers, take stems off, cut up a little - depending on how hot, you can use all the seeds or none. (I like mild so I don't do any seeds)
10 Jalapeno peppers - depending on hotness, all sees or none (I don't use the seeds.
** WARNING - I suggest you get some safety goggles and some gloves. The peppers are a KILLER to cut before putting into food processor.
5 large onions
Add the the pot of tomato's. Then add:
1 cup white vinegar
1 T. Cumin
2 T. Sugar
1 T. Oregano - dried flakes or ground
1/2 cup canning salt
1 12 oz can tomato paste
1 T. minced garlic
1 T. Cilantro
Stir and cook for 3 Hours until desired thickness.
Place in Jars and process.
Pressure cooker: Bring to 10 pounds of pressure, then turn off.
Water bath: Heat lids before putting on jars. Process - 20 min. for pint jars, 30 minutes for quart jars.