Tomato Bounty Salsa

Name: Tomato Bounty Salsa
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 8 pints.
Ingredients: 9 pounds yellow tomatoes (25 to 30 medium); 4 medium onions, finely chopped; 2 cans (6 ounces each) tomato paste; 1 large sweet red pepper, finely chopped; 3/4 cup white vinegar; 4 jalapeno peppers, seeded and chopped; 4 garlic cloves, minced; 3 teaspoons salt; 1/2 teaspoon pepper

I like to make this mild-tasting salsa with yellow tomatoes, but feel free to try other varieties. Use the salsa as a dip for chips or as a condiment for meats.—Joanne Surfus, Sturgeon Bay, Wisconsin

Ingredients

9 pounds yellow tomatoes (25 to 30 medium)
4 medium onions, finely chopped
2 cans (6 ounces each) tomato paste
1 large sweet red pepper, finely chopped
3/4 cup white vinegar
4 jalapeno peppers, seeded and chopped
4 garlic cloves, minced
3 teaspoons salt
1/2 teaspoon pepper

Directions

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop.
In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until desired thickness, about 20 minutes. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts

1/4 cup: 20 calories, 0 fat (0 saturated fat), 0 cholesterol, 117mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 free food.

Originally published as Packer Salsa in Holiday & Celebrations Cookbook 2010