My Salsa Recipe

Vicki asked about my recipe I use to make my salsa so I thought I'd share it with everyone :)

First I must tell you I like my salsa thick and chunky...I don't like watery salsa since I use it on hot dogs, hamburgers, chips, etc.

If you like less chunks or soupy then I have a couple suggestions for you...first ~ be sure to put all of the veggies through a food processor or food mill before adding it to the pot. second ~ add 4 c water before you start the cooking time. Some of it will evaporate during the cook time so don't worry if it's too soupy starting out.

A bit about the seasoning mix...I just buy whatever they have at the store. It's usually in the canning or seasonal area this time of year. I use it to add the "traditional" seasoning flavor.

Thick & Chunky Tomato Base Salsa

Ingredients:

1/2 bushel Roma Tomatoes (blanched & peeled)

6 ears corn

6 large banana peppers

1-3 green peppers

3-10 jalapeno peppers (depending on how hot you like it.)

1-2 habanero peppers (optional - I only use these in my HOT!!! salsa)

5-6 large onions

2-4 bulbs of garlic (I like more ~ you can use less and yes, that's bulbs...not sections)

fresh herbs (if ava. - cilantro, thyme, chives, etc.)

1/2 c white vinegar

1 package of salsa seasoning

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Directions:

Blanch & peel tomatoes - set aside.

Clean & chop up onions, peppers & garlic.

Saute onions, peppers & garlic in a dab of oil until soft.

Add tomatoes and rest of the ingredients.

Simmer for 3 hours or so.

Fill sterilized canning jars and cap. (The salsa should seal it's self w/o a water bath...mine always do.)

Enjoy!

This rec. makes around 6-8 quarts depending on how many peppers, onions, etc. you add to the mix.