The key to making enough salsa to last a year is a willingness to chop more peppers than seems entirely reasonable.
As promised, those ugly tomatoes have been transformed into something lovely. I doubled this recipe, which adds to the cooking time. Totally worth it as we’re now set til next summer.
10 cups diced tomatoes
5 cups diced bell peppers
5 cups diced onion
2 cups diced hot peppers
1 1/4 cups cider vinegar
3 cloves diced garlic
1 Tablespoon salt
Sterilize 9 pint-sized jars.
Combine all ingredients in a large pan.
Bring to a boil, then reduce heat to medium and let simmer until slightly thickened, 15-20 minutes.
Fill hot jars, leaving 1/2″ headspace.
Remove air bubbles by poking down into the jar with a very clean tool.
Process 15 minutes after canning water has returned to a boil.
A few notes on ingredients:
Tomatoes: You’ll need 9 or 10 pounds of tomatoes.
Bell peppers: You’ll need about 5 large peppers. Green bells are fine, and as they’re cheapest that’s a good way to go. I like to do a couple of red if I can swing it, because it’s an easy way to add layers to the flavor.
Hot peppers: You’ll need about 10 peppers if you use large jalapenos. For a salsa just about everyone will like, use jalapenos, removing seeds and membranes. For a hotter salsa, replace some of the jalapenos with habanero or whatever you like. Since habaneros are smaller, you’ll need more of them.