Parrish Family Salsa

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 2010

8 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).