• Makes a large batch – just under 16 quarts
• This makes a nice hot salsa.
• To reduce the heat, exchange some or all of the hot peppers with sweet, use paprika and omit or reduce the pepper flakes.
| 24 cups 2 cans 12 cups (6-8) 6 cups (6-8) 2 med 3 cups (1lb) 2 small 8-10 cloves 2 handfuls 1/2 cup 3 1/2 cups 1/4 cup 2 Tbsp 2 Tbsp 2 tsp 2 Tbsp 1/2 cup |
Tomatoes Tomato paste Onions Sweet peppers zucchini hot peppers* green apples garlic herbs – fresh: oregano, parsley, basil, etc. Wine or apple cider vinegar White vinegar Sugar salt Coriander or cumin Paprika or cayenne* Pepper flakes* Starch…mixed with 1 cup vinegar |
METHOD
• Chop veggies (by hand or with a food processor)
• Mix everything together in a very large (16 quart) stock pot. Cut the recipe in half if you do not have a pan this large.
• Bring to boil and simmer 1/2 – 1 hour.
• Process pints 20 minutes and quarts 25 minutes in boiling water canner.
Recipe courtesy of: adapted by Ralph’s customer, Langley, BC