This is a really easy salsa recipe. DD (dear daughter) and I tweaked a ‘blah’ recipe that we found and came up with this really tasty one. Honestly it comes REALLY close to something you’d get in the grocery store or a restaurant. I canned it but you could freeze it also. Makes about 6-7 pints or 12 half-pints. Within the first couple of weeks…. my family went through about 2 jars. I need to make lots more!
12 C. chopped, seeded and peeled tomatoes
4 C. chopped and seeded green peppers
2 C. chopped onions ( I used a mix of onions and chives)
1 C. chopped and seeded hot peppers (if you want it hotter… leave the seeds in)
1-1/4 C. vinegar
5 cloves garlic, minced
3 TB fresh Cilantro, minced
4 tsp. Kosher salt
1/4 C. curry powder
2 tsp. black pepper
2 tsp. Italian seasoning
1/2 tsp. celary seed
4 TB sugar
1/4 C. flour (for thickening… this is optional)
Combine all ingredients except flour in a large pot. Slowly bring your mixture to a boil and then bring down to a simmer. Cook for approx 15 minutes and then taste to see if you need to adjust seasonings. Add flour (if desired) for thickening.
Spoon your hot salsa into canning jars, leaving 1/4″ of headspace. Use 2-piece caps. Process for 15 minutes in a boiling water bath. If you’d rather not can this salsa, wait until it cools down and then package for freezing.