Ingredients for Simone's Salsa
- 10 lbs ripe tomatoes
- Celery
- Green Peppers
- Red Peppers
- Onions
- Red Chili Pepper
- 2-3 jalapeños, seeded and minced (adjust to your spice preference)
- Chili Powder
- Garlic
- Tomato Paste
- Tabasco Sauce
- White Vinegar
- Brown Sugar
- Pickling Salt
- Paprika
- Parsley
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How to Make Simone's Salsa
- Roughly chop 10 lbs ripe tomatoes, 1 large white onion (chopped), 2-3 jalapeños (seeded and minced to your desired spice level), and 1 bunch of cilantro (roughly chopped).
- In a large pot, combine the chopped tomatoes, onion, jalapeños, cilantro, 1 cup of white vinegar, 1/2 cup of sugar, 2 tablespoons of salt, and 1 tablespoon of cumin.
- Bring the mixture to a simmer over medium heat. Reduce heat to low, partially cover, and cook for 1-2 hours, or until the desired consistency is reached, stirring occasionally. The salsa will thicken as it simmers.
- While the salsa simmers, sterilize jars in boiling water for 10 minutes (if canning).
- Once the salsa has reached your desired consistency, carefully ladle it into sterilized jars, leaving 1/2 inch of headspace. Seal tightly.
- Process in a boiling water bath for 15 minutes (for canning; if freezing, skip to step 7).
- Alternatively, for freezing, allow the salsa to cool completely before portioning into freezer-safe bags or containers. Label and freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
145 g
Sugar
101g
Fat
1g
Carbs
12g
