Ingredients
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12 cups peeled fresh tomatoes
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4 minced garlic cloves
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2 cups grilled cooked corn kernels, straight off the cob
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1 teaspoon chopped fresh oregano
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1 teaspoon paprika
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2 tablespoons sugar
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1 teaspoon salt
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2 cups cider vinegar
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1 (5 1/2 ounce) can tomato paste
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1 cup finely chopped jalapeno pepper, for mild salsa
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3 cups chopped onions
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4 cups chopped bell peppers (red, green, and yellow)
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2 cups finely chopped jalapeno peppers, for medium salsa
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3 cups finely chopped jalapeno peppers, for hot salsa
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4 cups finely chopped jalapeno peppers, for killer salsa
Instructions
- In a large pot mix all ingredients well and simmer for one and a half hours.
- Stir occasionally and reduce to consistency of your liking.
- Place in sterilized jars.
- Wipe the rim of the jars with a very clean damp cloth.
- Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
- Yield is a wild guess, depending on jar size.