We have been using the same salsa recipe for years, canning it every fall. Last summer we made some changes to the recipe and love it all the same. It is a highly requested recipe among friends that taste it fresh or from our canned jars.
Parrish Family Salsa 20108 quarts Tomatoes, peeled, chopped, and cored
5 cups onions, chopped for chunky or grind if desired
2-3 cups Green Bell Peppers
2-3 cups Mixed Peppers Chopped
(7 Anaheim peppers, 1-2 yellow, red, and/or orange bell peppers to equal the three cups)
3 Tablespoons Jalapeno pepper, finely chopped or grind
1/4 cup Salt (pickling salt or table salt can be used)
1/3 cup white sugar
1 Tablespoon Cayenne pepper
1 Tablespoon Oregano
1 Tablespoon Cumin
1/2 cup Cider Vinegar
Blanch tomatoes in boiling water, peel, core, and chop to desired size and place in a large stockpot. Chop onions, all peppers add to the tomatoes. Add all sugar, spices, and vinegar. Stir well and bring contents to a boil. Turn down to a simmer to desired consistency, roughly 1 1/2-2 hours. May take longer depending on desired consistency. As it thickens remember it must be stirred more often. Put in hot jars with a lid and ring. Process in a hot water bath for 10 minutes.
** Water Bath Processing notes: Hot jars must go in hot water. Cold jars need to go in cold water bath and warm as it heats up. If you put a hot jar in cold water the jar can break (destroying your hard work and efforts).