20 Italian tomatoes (8-10 cups of purred tomatoes)
7 red and green peppers (4 cups chopped)
2–5 jalapeño peppers
10 onions (6 cups chopped)
3 large cloves of garlic, chopped
1 1/2 cups of white vinegar
2–3 Tbsp of picking salt
Start by prepping all of your vegetables. Wash the tomatoes and remove the core, stem, and any blemishes. Add them to the food
processor and pulse until you reach the desired consistency (you will have to do a few batches). You can decide if you want chunky or smooth salsa by how long you process the tomatoes for. Add all of the pureed tomatoes to a large dutch oven and put on medium-high heat. Once the tomatoes start to boil, turn it down to a simmer, and let simmer for about 20-30 mins. This will help get some of the excess water out and make a thicker salsa.
While this is simmering, prep the rest of your veggies. Add the peppers (in batches) to the food processor and pulse until they are chopped up finely (or you can leave them in larger chunks). Do the same next with the onions. Next, chop the garlic finely.
Add the peppers, onions and garlic to the tomatoes, and cook (get it to a simmer) for 30 mins – 1 hour. Add vinegar and salt to the pot and cook for an additional 30 minutes.
Ladle the salsa into hot, sterilized jars. Leave 1/2 inch headspace. Tighten the lids. Next, process them in a water bath for about 15 minutes. Once all of the jars are sealed, you can store them safely.
* We are not professionals. Make sure you use clean and sterilized jars, and use proper canning methods. You can get very sick if you do not process the jars of salsa properly. When in doubt, keep the salsa in your fridge and eat it within 7-10 days.
**You can add more or less tomatoes, peppers, onions and garlic to suit your taste. You can also cook the salsa longer to get it even thicker, or less if you like it runnier. It will all depend on the tomatoes that you use.