Chunky Salsa

By kjs1010

Vinegar adds delightful tang to this sweet tomato salsa. You'll love its taste!

Ingredients

• 6 pounds tomatoes
• 3 large green peppers, chopped
• 3 large onions, chopped
• 2 cups white vinegar
• 1 large sweet red pepper, chopped
• 1 12-oz can tomato paste
• 4 jalapeno peppers, seeded and chopped
• 2 Serrano peppers, seeded and chopped
• 1/4-1/2 cup sugar
• 1/2 cup minced fresh cilantro
• 1/2 cup bottled lemon juice
• 3 garlic cloves, minced
• 4 tsp ground cumin
• 3 tsp salt
• 2 tsp dried oregano
• 1-2 tsp hot pepper sauce

Details

Preparation time 90mins
Cooking time 105mins

Preparation

Step 1

In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry Peel and finely chop tomatoes to measure 9 cups.

In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.

Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2 inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes(25 minutes at high altitude)in a boiling-water canner.

Is a little on the sweet side so cut back on the sugar. Try 1/4 cup and adjust from there.