Homemade Mild Salsa
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I don’t mean to brag, but my salsa is pretty darn popular. It isn’t even my recipe- I got it from my bestie- but somehow it has become legendary in my circle of friends and family. I guess that is because I used to bring this to all the picnics and get togethers. I would can large quantities of it during the summer. Then, in the survival mode years of growing a large family, chips and salsa was my last-minute, low-effort potluck contribution. It was still homemade and everyone loves this salsa!
Peeling, seeding, and dicing the tomatoes is a pain. I like to use large roma tomatoes, but anything will do with a little patience. You can also adjust the hot peppers to increase the heat, which I have done in the past. So if there is anyone who doesn’t like my salsa, it is because I accidentally brought a hot jar to the event. Oops!
Salsa Recipe
Ingredients:
10 cups tomatoes, peeled, seeded, and diced
4 cups bell pepper, seeded and chopped
3 cups onion, peeled and chopped
1/2 cup hot peppers, seeded and chopped
4 cloves of garlic, pressed or minced
1 cup sugar
1 cup vinegar
1/8 cup salt
1 /2Tbsp oregano
1/2 Tbsp basil
Combine all ingredients in a large pot. Boil 10 minutes. Strain slightly as transferring to hot, clean canning jars. Process 10 minutes in a boiling water canner. Can also be stored in the refrigerator and served fresh.
Makes 7 pint jars.
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