How to Make Salsa
Ingredients
  • 12 large tomatoes – peeled, chopped and drained* see note
  • 2 large onions – chopped
  • 2 large red peppers – seeded and chopped
  • 1 green pepper – seeded and chopped
  • 1 cup celery – chopped
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 1/2 cups cider vinegar or plain vinegar (I use half and half)
  • 1 Tbsp salt
  • Hot peppers – chopped – to taste (I don’t use any)
  • Garlic cloves – chopped – to taste (I use about three)
Spice Mix
  • Combine and put in a spice bag:
  • 1 Tbsp mustard seed
  • 1 Tsp whole allspice
  • 1 Tsp whole cloves
Instructions
  1. Sterilize jars and lids.
  2. Peel and dice tomatoes to equal 12 cups. As I chop them I put them in a colander to drain. Combine all ingredients and put in a large pot, put spice bag in.
  3. Bring to a boil. Cover and reduce heat. Simmer – stirring occasionally for 1 hour and 45 minutes. If it seems too watery, take the lid off of the pot for the last half hour or so to let some water evaporate, or make a paste of 1 Tbsp cornstarch and 1 Tbsp water and add to the mix. Cook a few minutes longer.
  4. Discard spice bag. Ladle into sterilized jars 1/4 inch from rim. Wipe rims with a clean cloth. Seal with lids that you have let sit in boiling water for one minute. Process in hot water bath about 15 minutes.
Notes
To easily peel tomatoes, put them in a bowl and pour boiling water over top. Let sit a minute or two and the skins should pop off very easily. I use rubber gloves to protect my hands from the hot water.
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/spicy-tangy-mouthwatering-salsa/