Best salsa I have made or had!
- 7 pounds tomatoes. peeled cored and chopped....save the juice!
- 6 bell peppers chopped or diced and seeded
- 12 or banana peppers chopped or diced and seeded
- 6 jalapeno (up to 10), peppers-diced and seeded
- 1.5 pounds of onions chopped or diced
- 1 head garlic
- 1/2 cup white vinegar
- 1/3 cup lemon juice
- 3 tablespoons of salt
- 1 tablespoon of sugar
- Carbohydrate 10.6658983333333 g
- Cholesterol 0 mg
- Fat 0.403558888888889 g
- Fiber 2.94819452716245 g
- Protein 1.82472277777778 g
- Saturated Fat 0.0753475555555556 g
- Serving Size 1 1 Serving (177g)
- Sodium 9.92533333333333 mg
- Sugar 7.71770380617088 g
- Trans Fat 0.107114666666667 g
- Calories 47 calories
Step-by-step
- Combine all of the ingredients in a stock pot, cook for 2-3 hours until desired thickness.
- Seal in hot water bath for (30) minutes.
- Check your altitude/canning directions/home extension agent to see how long to boil your jars.
- I do not have the time to can or the knowledge to do it.
- I put my salsa into quart size freezer bags and lay them flat in the freezer so they freeze flat...easy to store and take up minimal space.
- When I am ready to use, I put the bag in a pan of warm tap water and it thaws in no time....i snip the corner of the bag and pour into a pint or quart size jar and use as needed.
- This keeps very well in the fridge due to the high acidic content~
- Enjoy!
Simmering this vegetable mixture for two to three hours is necessary to evaporate excess water released by the tomatoes and bell peppers, concentrating the solids into a thick sauce. Maintaining a gentle simmer prevents scorching the bottom of the stock pot while the moisture slowly reduces. Stir frequently during the final hour of cooking as the sugar content increases the risk of burning against the metal surface.
Varying the pepper ratios alters the heat profile without changing the fundamental chemistry of the preserve. Substituting serrano peppers for jalapeños requires reducing the total pepper volume by roughly one-third due to the higher capsaicin concentration in serranos. Removing the seeds and white ribs from all peppers eliminates bitter compounds and tempers the pungency, ensuring the vegetal sweetness of the onions and bell peppers remains prominent.
Acidification relies on a precise balance of white vinegar and lemon juice to guarantee safety and preservation. Reducing these acid components alters the pH beyond safe thresholds for ambient storage. Freezing the finished product in flat quart-size bags provides an alternative to hot-water-bath canning, yielding a thawed sauce that retains its structural integrity because the high water content freezes uniformly.
Pairing high-acid tomato condiments with rich, fatty proteins such as carnitas or fried corn tostadas creates a sharp contrast that cuts through greasiness. The natural salinity and acidity brighten heavier dishes without requiring additional seasoning at the table.
