I found a secret to good salsa. And I have tried quite a few recipes, finding them too bitter, too vinegary, too salty. This recipe calls for sweet onion, carrots and celery, which bring a sweetness to the tomatoes and peppers. If you have a hand or electric chopper of food processor, all the better. Otherwise, the vegetables will need to be chopped or minced.
9 quarts fresh tomatoes:
Wash, cut in half and lay flesh side down on large baking sheet. Roast in 350 oven 10 minutes. Cool slightly; remove skins. For chunky salsa, cut in very small pieces, saving the juices for a soup or stew. For smoother salsa, put into processor.
Put the following in an electric food processor by increments, or finely dice:
9 large carrots, peeled
5 peppers, variety of green, red or yellow
5 Anaheim peppers
3 large sweet onions
6-8 jalapenos
9 celery sticks
Place all the above in large heavy bottom pan and add:
2 Tablespoon garlic, minced
2 teaspoon oregano
6 Tablespoons sea salt
2 Tablespoons brown sugar
2 teaspoons cumin
1 cup white vinegar
1 teaspoon cayenne pepper, or more as desired.
Bring to a boil, then turn down low and simmer several hours until thickened to desired consistency, stirring often.
May add:
1 12 ounce can tomato puree, but only if you want the salsa thicker.
Pour salsa into clean quart or pint jars. Boil lids. Wipe off rims of jars and put lids in place. Put into large pressure canner; 2 quarts of water in the bottom. Add 1 Tablespoon white vinegar. Place lid on canner and turn heat to high. Once steam is escaping and pressure stop pops up, let steam escape for 2 minutes. Place pressure gauge on top and let pressure rise to 15 lbs.; adjust heat to keep at 15 lbs. for 20 minutes. Turn off heat. Let pressure come down naturally. Remove canner lid no sooner than 20-30 minutes after processing.
FREEZING:
Scoop salsa into quart size freezer bags. Place flat in freezer.