I'm always a little leary about making my own salsa. I've had a few experiences where the salsa was less than fabulous. But thanks to Shirley and her willingness to share her most excellent salsa recipe, I have the best salsa yet!
Salsa
- 20 ripe tomatoes, chopped
- 2 large onions
- 3 green peppers, chopped
- 4 jalepeno peppers (I left these out)
- 4 tbsp crushed red pepper (I used half this amount)
- 1 bunch of celery, chopped
- 1 cup fresh parsley
- 1 cup vinegar
- 3 small cans of tomato paste
- 4 tsp salt
- 1 tsp basil
- 1 tsp pepper
- 6 tbsp sugar
- 2 cloves of garlic
Chop all veggies and cook until boiling. Add 3 tbsp cornstarch, mixed with water. Pour into sterile jars. Process for 20 minutes.
Makes 8 pints.
