My friend Claudia shared her salsa recipe, and it’s my husband’s favorite of all time.
1 red onion, diced
1 white onion, diced
16 cups of tomatoes (blanch and cut up)
1/2 cup red wine vinegar
1/3 cup sugar
5 to 8 hot peppers
2 cups sweet peppers
2 Tablespoons salt
1 teaspoons black pepper
1 Tablespoon garlic
Use blender or food processor until veggies are the desired consistency.
Bring to a boil and summer 30-45 minutes. If it’s too hot, add applesauce or shredded carrots.
Process in water bath canner; follow Ball Blue Book
To make a better, thicker, tastier salsa – you can use pretty much any ingredients you wish. Sometimes I put in garlic chives and a few scallions. I prefer to process the stuff in a food processor until it is VERY well blended, then I boil off the excess liquid for 3-5 hours at a low temeratures (like making stock). This makes a delicious, somewhat sweet, less-wet salsa.