For as long as I can remember in our married life, Bryce and I have coveted his Mom's homemade salsa. Whenever we would get a jar we would save it for special occasions, gorge ourselves when we finally opened one and get weirdly excited whenever we got one in the mail! It's that yummy!
Last year, Gretchen and I canned jars of Marilyn's Salsa and they turned out very good but a little liquidy. This year, we tried again and I think we got it just right! Turns out that the key was letting it cook stove-top for a lot longer than we would have guessed, we let it go a good 6 hours!
We took Marilyn's recipe and quadrupled it since we figured if we were going to do it we would do it up big (and we made two batches!)! After all, if we are going to chop a few tomatoes, we might as well chop a lot of tomatoes! I would highly recommend canning salsa with a friend. It doesn't feel tedious or exhausting when you are laughing, talking and chopping together.
I'm going to share the recipe we used (this is quadrupled) but please remember that the salsa has to be processed as you would any canning recipe (this does not include instructions on how to can).
32 cups tomatoes*, peeled and chopped
2 quarts diced onions
6 jalapenos, diced and 1/2 the seeds removed
2 green peppers, diced
4 cloves garlic, minced
4 teaspoons cayenne
4 teaspoons paprika
4 teaspoons cumin
12 teaspoons salt
4 cups white vinegar
1 cup sugar
Mix all ingredients in a large pan and simmer for at least 4 hours or until mixture is nice and thick. After filling your canning jars, process for 15 minutes in boiling water.
*Be sure you get sauce tomatoes