Mrs. Sio’s Garden Salsa

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 Salsa

22 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
  1. Combine all the ingredients except green peppers and tomato paste in a large stock pot and simmer for about one hour.
  2. Add the green peppers and tomato paste and bring to a boil.
  3. 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.
  4. Process for 10 minutes in a hot water bath.
Makes about 20 pints.


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