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Sunday, September 4, 2011


                      HOMEMADE SALSA


      • 4 sweet onions, chopped
      • 3 green bell pepper, coarsely chopped
      • 2 cups fresh cilantro
      • 5 sliced pickled jalapeno peppers, or to taste
      • 45  diced fresh tomatoes, (about 18 pounds) boiled and skin and core removed
      • 1/4 cup olive oil
      • 4 Tablespoons minced garlic
      • 1 1/2 cups red wine vinegar or white distilled
      • 4 limes, juiced
      • 1 teaspoon  sea salt


  1. Place onion, bell pepper, cilantro,garlic and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a large kettle or dutch oven. 
  2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
  3. Pour dressing over tomatoes, and stir well while heating just until boiling.
  4. Pour hot salsa into clean, sterilized pint canning jars, leaving 1/2 inch head space. Cap each jar when filled.
  5. Process for 30 minutes in boiling water bath.
  6. Test jars for airtight seals..

Makes 18 pints