This is the one I put up this year. It's already all gone. But I think I can use some of my frozen whole tomatoes later this year, close to Christmas, & do a batch to give for presents.
5-6 lbs chopped tomatoes (this is about 15 large or 20-25 small to medium). Core & skin them.
1 large purple onion, chopped
1 large bell pepper, chopped
2 cups finely chopped hot peppers (I used Garden Salsa peppers I had raised-it is a medium intensity pepper). I seeded & cut the splines out of the first 2 cups -- later on added 3 more peppers WITH seeds & splines to boost heat - after the first "cookdown" & trial taste. We don't like a real hot salsa here, just medium.
1 handful fresh chopped cilantro
1/3 cup lemon juice
juice of 2 limes
1 tablespoon coarse ground salt
1/4 cup jalapeno sauce (we use Trappeys)
Bring to a boil, reduce to a simmer, cook 30 minutes, & taste & adjust the seasonings--remember they will strengthen a bit after they set up so do not over do it!
Adjusted seasonings (added another 1/3 cup lemon juice, tablespoon of dried cilantro since I'd used all the fresh, another tablespoon of salt)
brought back to a boil, reduced to a simmer, cooked 5 more minutes, decided that was IT.
cooked 10 minutes more at a simmer & canned it. Used a slotted spoon to pack it into jars (we like thick salsa) & got 4 pints of thick salsa & 3 more jars of just the liquid, which we will use like a spicy V-8 juice. Processed 10 minutes in canner.
It was labor intensive to yield such a small amount, but boy the flavor has brought nothing but rave reviews--so, it's a keeper here.
