Happy to share my recipe, JB -
Salsa recipe:
16 cups tomatoes, peeled, seeded and chopped (approx. 13-14 lbs of tomatoes to start with)
4 cups chopped onions
1 cup bell pepper, chopped
2 cups hot peppers, chopped
1/2 cup chives, chopped (optional)
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 1/2 cups white vinegar
1 cup sugar
1/4 cup pickling salt
4 cloves garlic, minced
1 1/2 tablespoons chile powder
2 teaspoons black pepper
1 teaspoon ground cumin
12-24 ounces tomato paste (optional, and amount depending on the type of tomatoes used; when I use mainly sauce-type tomatoes I use the smaller amount)
1. Combine all ingredients and simmer for about 1/2 hour; ladle into jars and process in a hot-water bath for 10 minutes.
2. Vary amounts (and types) of bell and hot peppers according to how hot you want the salsa; use whatever combination of hot peppers you like (or have on hand). Remove seeds from larger peppers; chop small peppers like serranos without seeding.
3. Can substitute dried parsley and/or cilantro (use about 1/4 as much as fresh).
