I guess it's time for salsa making again. I hate to do it, but it is so good! I have a wonderful recipe, it is more like taco sauce. I don't like my salsa chunky so I chop up really good. This is a great recipe that Justin's mom gave me (she is a wonderful cook). If your up to making salsa this is good!
Sandy's Salsa
7 quarts of tomatoes (1/4 bushel)
3 cups chopped yellow onions (about 4 large)
1 1/2 tsp. leaf oregano
4T. cooking oil
2 1/2 T. salt
2 cups chopped green peppers (about 4 or 5)
1/2 T. ground pepper
6 1/2 large garlic buttons (chopped fine)
1 1/2 T. cumin
4 1/2 T. wine vinegar
4 green chillis (cut fine, leave more seeds in depending how hot you want it)
4 yellow chilis (saa)
Boil tomatoes for 2 minutes in a sauce pan with just enough water to cover tomatoes, the core and peel. They should peel pretty easy after they have been in the water, but they will be very hot. Cut tomatoes into large canning pan and add all remaining ingredients. (I use a food processor for all my chopping and it makes it very easy) You can add jalepeno's if you like it really hot. I find it hot enough with the chilis and a little bit of the seeds.
Cook this down on med high to the thickness that you desire. It usually takes me about 6 hours. Make sure you stir occasionally.
Seal in jars. Make sure your jars are very clean and you have new disc lids. After all lids are screwed on cover cottles with water and bath for 15 minutes at a boil.
Set jars out to cool and make sure that you do not touch them at this point so that they can seal properly.
Any that do not seal place in fridge and use with in a few weeks. Or they will keep up to a year or more on the shelf if they seal.
This is a very good recipe but it takes all day. So be prepared!
Happy Eating!
