Mild Restaurant Style Salsa
- Serves: ?
- Yields: 4-5 Pint Jars
- Prep: 30 minutes
- Cook: 60 minutes
- 9 Cups (about 20-25) small-med fresh Tomatoes
- 1-2 Bell Peppers
- 2-3 Vidalia (or yellow) Onions
- 12-15 Jalapeno Peppers
- 8 Cloves Garlic (or 8 tsp minced)
- 1 Cup White Vinegar
- 5 Tsp Canning Salt
Start your water bath, if planning to can. Follow directions for canning, sterilizing about 6 half pint jars, caps and bands, just to be sure.
Prepare fresh tomatoes by removing skins. Cut an X on the bottom of each tomato. Boil for about 60 seconds then move to an ice bath, then remove skins and core.
Rough chop Tomatoes, Bell Peppers, Onions, Jalapenos and Garlic (if using fresh) and blend/process about 15 seconds or until as fine as you prefer.
Add all, along with remaining ingredients to a large stainless steel saucepan and bring to a boil. Boil for 30 minutes, stirring regularly.
When finished boiling, remove from heat, skim off foam, then ladle into jars. Put on caps and finger tight bands, then return to canning bath, completely submerged, and boil for 20-30 minutes.
Keeps for up to 18 months on the shelf. Keeps for up to 30 days, un-canned and refrigerated.
NOTE: This recipe yields a very mild salsa because we remove the seeds and veins from the peppers. You may leave some or all of those in if you wish for a hotter result.
NOTE: You may also add more peppers for more heat, but keep in mind that too much of a deviation from these ratios may offset the pH in your salsa and therefore affect canning.
NOTE: You may add lemon juice, if you prefer. But if you substitute lemon juice for the vinegar, the lower pH may not be suitable for canning in a water bath.