This is my recipe for Tomato Salsa. I made big batches of this to be sold when I worked at M&M for Curt Morris. He was the BEST boss and we miss him. I had frequent requests for this after I retired. This can be used as fresh or put in a crockpot and cook slowly for 6 to 8 hours, put in pint jars then hot water bath to seal the jars.
Share with all your friends.
In a large bowl:
Chop 6 to 12 ripe or over ripe tomatoes.
* Put in colander to drain the clear liquid.
Transfer back to large bowl. Add the following.
1 large onion diced fine
1 large green bell pepper diced fine
2 stalks of celery finely chopped
1 carrot grated
2 jalapenos chopped - either fresh of canned
2 cans (16oz) tomato sauce
1 small can tomato paste
1 tomato paste can of water
1 tblsp apple cider vinegar or lemon or lime juice
1 tsp garlic salt - may take more - depends on the saltiness of the tomato sauce
1 tsp black pepper
1/2 to 1 tsp cayenne pepper
2 tsp each basil and parsley or cilantro
1 tsp each oregano and Italian seasoning
2 tsp garlic minced
1 tsp sugar
*NOTE: 2 to 4 can of diced tomatoes work well with this when tomatoes are not plentiful.
Stir and let chill in refrigerator for 2 hours.
Serve in bowls with corn chips and watch for a big smile.
Peninsula Clarion ©2014. All Rights Reserved.