- 4 qts tomatoes, skinned
- 2 1/2 cup chopped onions
- 1 1/2 cup chopped green peppers
- 3/4 cup chopped green Anaheim chiles (I use a mix of Anaheim/Poblano)
- 2 t salt
- 2 T paprika
- 2 T garlic powder
- 5 T lemon juice
- 2 T seasoned salt
- To taste chopped jalapeno peppers (remove seeds, if desired)
- In a large pot, miix it together.
- Cook for ~2 hours at a low boil.
- Stir to prevent scalding.
- Prepare pint jars for canning.
- Ladle hot salsa into jars, leaving 1/4 inch head space.
- Process in boiling water canner for 15 minutes.
Obviously you need to adjust this to your own personal tastes. I've gotten to the point where I don't really measure spices or peppers any more. I don't even take out a lot of seeds. If I'm making it for my aunt and uncle, I leave in every last seed and put in every possible pepper!
Add some tomato paste if you think it's too spicy.
I'm not going to do a canning tutorial here. Check out this site or others for information on how to can.
This post has been shared at Miz Helen's Canning and Preserving Foods