16 July 2011



4 (28 oz) cans whole tomatoes, with juice
2-3 (12 oz) cans tomato paste
2 (15 oz) cans tomato sauce
3 Tbsp vegetable or canola oil
3 Tbsp vinegar
5 Tbsp brown sugar
1 (8 oz) jar fresh jalapenos
1 whole garlic bulb, divided into cloves
3 whole onions

Chop all veggies in food processor (mix some of the tomatoes with the onion to avoid burning eyes.)  Put all in a large stew pot.  Add salt to taste.  Add the oil and vinegar.  Cook until thick (about 1 hour.)  Add the brown sugar and simmer for 1 hour more.  Don't let the sauce ever come to a boil.

Boil a large pot of water and place the lids in for at least 20 minutes to sanitize.  (Jars and outer rim of the lids are reusable, but you must buy new lid toppers each time to ensure a tight seal on the jar.)  Wash the glass jars in the dish washer to sanitize and heat.  

Pour salsa in the jars (the jars and lids should be very hot.)  Put the lid on the jar and place upside down.  Repeat for all jars.  Leave the jars upside down overnight.  In the morning, re-tighten the lids.  The jars will last for up to a year (although the salsa will probably be gone by then....)

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