Annie's Salsa

Posted: Wednesday, March 16, 2011

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.

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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.

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