Midnight Salsa
|
10 lbs. tomatoes (scalded, peeled, cut up) 6 jalapeno peppers (leave seeds in, chopped) 4 onions (chopped) 1 Tbsp garlic salt 1 cup white vinegar 2- 12 oz. cans tomato paste |
6 green bell peppers (seeded, chopped) 1 bunch celery (chopped) 4 Tbsp salt 1 Tbsp garlic powder 1 cup cider vinegar 4 Tbsp corn starch |
After fresh tomatoes are cut up, remove enough juice to mix with corn starch and spices and liquify; set aside. Add chopped vegetables to the tomatoes. Bring to a boil, watching carefully not to burn, then simmer 10 minutes, and add vinegar. Simmer an additional 10 minutes. Add the tamato paste, stir until mixed. Add corn starch and spice mixture, stirring constantly to thicken. Add a couple of generous pinches of brown sugar (to taste) and stir thoroughly. Put into jars and use hot water bath. Boil jars 15-20 minutes. Remove and cool. Happy Eating!!
Yields: 14-18 pints