My new favorite Salsa!

I experimented with several new salsa recipes this year and I have found a new favorite! I also had a bad case of leaf spot on my tomatoes, so had less than normal, but was still able to have plenty for salsa and I am hoping for enough to make a batch of tomato sauce to can. So, here it is, my pick for the best salsa recipe!

Salsa

• 24 pounds tomatoes
• 1 (12 ounce) can tomato paste
• 1/2 bunch cilantro
• 16 jalapeno chile peppers (I only used 7, so adjust to your taste)
  
• 2 medium heads garlic
• 6 large green bell peppers, chopped
• 6 large onions, chopped
• 8 tablespoons salt
• 1 cup distilled white vinegar
• 1/2 cup brown sugar
• 3/4 cup cornstarch
• 1/2 cup water

--Blanch tomatoes in boiling water until skins split and then put in cold water. Slip the skins off and run them all through the blender! Super easy!

--Put tomato puree and tomato paste into a LARGE pot and boil to reduce down about 1/4 to 1/3. Stir occasionally to keep from burning on the bottom!

--In the meantime, seed your jalapenos and toss into blender with the garlic that has been put thru a garlic press, the cilantro, and 1/2 c. of tomato liquid. Blend until smooth and then stir into the tomato puree.

--Add chopped onions and green peppers, salt, and vinegar.

--In a small bowl, mix the water and cornstarch until dissolved and then slowly stir it into the salsa. Boil the salsa for about 30 minutes or until the veggies soften.

Ladle into your hot, sterile jars. Put lids on and process in boiling water bath. I used quarts, so I processed mine for 35 minutes. Pints can process for 15 minutes.


This is a WONDERFUL thick salsa that really sticks to a tortilla chip and reminds me of the salsa in Mexican restaurants. SUPER GOOD!!