Note: If you don’t want to can this salsa, there is no need for the vinegar, sugar; refrigerate for about a day before serving to let flavors develop.
Base Ingredients:
- 3 lbs tomatoes
- 2 – 3 onions
- 5 jalapeños or other chilis (I like to throw in 5 or so dried chilis, available at most grocery stores and very affordable, to increase spice
- 1 – 2 other mild peppers
- 9 cloves minced garlic
- 1.5 cups tomato sauce (optional to thicken)
- 1.5 cups white vinegar
- 1 tbsp sugar
- 1.5 tsp picking salt
- 1 tbsp cumin
- 1 ounce parsley (I often omit if I don’t have on hand)
- 1 ounce cilantro
Chop and prep all ingredients. Optionally if you have food processor, I go in this order:
- Add jalpeños or other chilis, onion, garlic, cilantro, and parsley. Transfer to pot
- Now process the tomatoes and lime juice then transfer to pot
- Lastly add all remaining ingredients directly to pot
Add to a large pot and bring to a boil
Reduce to a simmer uncovered 25 minutes or until desired thickness
Hot pack into jars (makes about 5 pints) and process for 20 minutes (1,000+ elevation)
Allow salsa to sit for 4 weeks before using to allow flavors to develop
