Salsa (for bottling)

2 gallons tomatoes, peeled and quartered
4-6 large green peppers
4-6 large red/yellow peppers
4-6 large onions
1 bunch cilantro
2 cups white vinegar
1 tsp cayenne pepper
2 Tbsp sugar
1/2 cup canning salt
1 Tbsp cumin
1/2 Tbsp garlic powder
1/2 Tbsp chili powder
2 cans (4 oz) chopped green chilies
3-5 chopped jalapenos (take out the seeds for less heat)


Place the cut and peeled tomatoes into a colander (or a couple of them), layering with the salt. Place the colander inside of a large bowl, on top of a small inverted dish, to let the liquid drain from the tomatoes as it's pulled out by the salt. Let drain for 2-4 hours.

In a large stock pot, cook everything together until thickened (2 hours), stirring periodically. Skim off liquid--can save and bottle it for soup base. For a smoother salsa, put it through the blender (carefully, it's hot!) in batches. Process in water bath 15-20 minutes for pints, 20-25 minutes for quarts.



Recipe adapted from Katie Christensen