My to die for corn and tomato salsa

25-30 cherry tomatoes = 2 cups chopped tomatoes

2 1/2 pounds of fresh tomatoes=3 cups chopped and drained fresh tomatoes=2 1/2 cups seeded chopped cooked tomatoes
30 pounds tomatoes Chopped with juice
1 head garlic, peeled and chopped
6 large bell peppers
9 large onions chopped
4 bunches cilantro (substitue celery leaves)
Jalapenos (substitute hot sauce)
1/2 cup salt
3 cups vinegar
2-4 tablespoons dried oregano
2-4 tablespoons thyme
1/2 tablespoons cayenne pepper ground
2 tablespoons paprika
2 cups hot sauce (I used salsalita orange habanero hot sauce, it was rather weak…but it was only a cup, so try 2-4 cups hot sauce)
Put all ingredients in an stainless steel stockpot (avoid enamel!) and heat through, stirring often.
Process in a boiling water bath canner for 15 minutes pints and quarts (hot pack).

6 quarts


One comment on “My to die for corn and tomato salsa

  1. […] 4 – 6 cups oil for frying flour or corn tortillas corn and tomato salsa  […]

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