31 August 2011
24 August 2011
20 August 2011
(makes a mild salsa, with an ever so slight kick)
25lbs fresh roma tomatoes
4 cans tomato soup
2 cups vinegar
1/2 cup lime juice*
1/4 cup salt
1/2 cup sugar
3lbs onions, diced
3-4 green bell peppers, chopped
3-4 red bell peppers, chopped
8-10 jalapeno peppers, seeded and diced
4-6 jalapeno peppers, WITH SEEDS, diced
3 large bulbs garlic, minced*
2-3 bunches fresh cilantro*
Mix everything together and simmer until desired consistency (I simmered about 2 hours).
Put in sterlized jars for canning. Process in water bath for 20 minutes.
Made 20-30 pints.
*Not included in original recipe.