RED OR GREEN TOMATO SALSA
This salsa recipe makes a large amount and is great for canning several jars for storage.
5 pounds Roma tomatoes
4 stalks celery, chopped (optional)
4 to 8 jalapeno peppers, seeded and minced
2 tablespoons white sugar
4 cloves garlic, minced
4 (4 oz.) cans diced green chilies
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon ground black pepper
3 onions, chopped
3 tablespoons fresh cilantro, chopped
Directions
In a six quart pot of boiling water, blanch the tomatoes; drain and cool under cold water.
Peel the skin off tomatoes and coarsely chop. Put small batches of the tomatoes and the remaining ingredients into a blender and pulse until slightly chunky.
Pour salsa into hot canning jars and seal.
Hot pack the salsa in clean pint jars. Follow manufacturers directions.
Thanks illiac! I never thought of using green tomatoes for salsa.
Did you give me the recipe for fried chicken using a buttermilk marinade? It was awesome, we’re having it again tonight.
If it wasn’t you, thanks very much to whoever posted it. I added a couple of splashes of Tabasco to the marinade this time just to experiment a bit.