I fell in love with this salsa recipe in college while having dinner at a friend’s house. I now make it every summer so that I may savor it throughout the rest of the year. Beyond the traditional, chips and salsa, I love to serve this with all different kinds of dishes. My all time favorite is a dollop of this salsa on top of a La Platte River organic ground beef burger with a melted slice of Cabot extra sharp cheddar cheese on an english muffin, with a side of homemade baked sweet potato fries. YUM!!!
Mrs. Sio’s Garden Salsa22 cups tomatoes, chopped 2 large heads garlic, chopped 10 cups onions, chopped (about 5 pounds) 10 cups green peppers, chopped (5 to 7 large bell peppers) 14- 25 jalapeño peppers, chopped (number dependent on desired spiciness/ potency of peppers) 1 cup white vinegar 4 Tablespoons dried cilantro leaf 2 Tablespoons chili powder 3 Tablespoons ground cumin 3 Tablespoons salt 1 teaspoon pepper 3×6 ounce cans tomato paste
- Combine all the ingredients except green peppers and tomato paste in a large stock pot and simmer for about one hour.
- Add the green peppers and tomato paste and bring to a boil.
- Using a canning funnel, ladle the mixture into sterile pint size mason jars, until it reaches about a half inch from the top of the jar, wipe the rim of the jar with a clean cloth, place on a sterile lid and hand tighten.
- Process for 10 minutes in a hot water bath.