The Salsa that will ruin everything.
Recipe type: fresh tomato salsa
Prep time: 
Cook time: 
Total time: 
Serves: 8 quarts
You can vary the ingredients in this salsa, as in---chili peppers instead of jalapenos, or cilantro instead of cumin, but keep all the proportions the same, if you plan to can it.
  • 32 cups chopped tomatoes (chop them into a colander, sitting on a big bowl, and allow to drain for 15 minutes or so, before putting into the pot. This will make a thicker sauce.)
  • 8 cups chopped onion
  • ½ cup chopped jalapenos (leave seeds in, if you want heat!)
  • 8 cups chopped bell peppers, varying colors
  • 4 cups white vinegar
  • ½ cup pickling salt
  • 12 cloves of garlic, smashed and diced
  • 1-2 T cumin
  • juice from 2 limes
  • 4 small cans tomato paste
  1. First, skin and chop and drain (see note above) tomatoes.
  2. Chop peppers, garlic, onions, and add them with all other ingredients to very large stock pot (use one with a thick bottom, or you'll risk scorching it and ruining the entire batch).
  3. Bring to boil. Lower heat and simmer for about 2 hours, occasionally stirring, making sure that it's not sticking on the bottom of the pot.
  4. Meanwhile, bring a canning pot of water to boil and wash jars in hot water (I use the dishwasher for this). Put lids in a pan of water to simmer, and get rings ready.
  5. Transfer hot salsa to hot jars, leaving ½" headspace, apply lids and rings and process in boiling water bath for 20 minutes.
  6. Remove from water bath and listen for the "ping!" that ensures your jars are sealed. Refrigerate and use any salsa in jars that don't seal.
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