Source of Recipe
I got this recipe from a co-worker. She said it was the best she has canned. We agreeÖitís pretty darn good! I added the carrots because Kiowa Kitchen puts carrots in their salsa.
List of Ingredients
7-1/2 gallon bags of Garden Fresh Frozen Tomatoes
(peeled & cored)
OR 3-1/2 gallons Crushed or Pureed Tomatoes
3 large White Onions
2 cups mixed Jalapeno & large Green Chili Peppers
(according to taste)
1 cup shredded Carrots
1 bunch Cilantro
1 large head of Garlic
1/2 cup Salt
1/8 cup Black Pepper
1-1/2 Tablespoons Cumin
2-1/2 Tablespoons Knorr Tomato Bouillon
If using the frozen tomatoes, thaw and coarsely chop.
In a food processor, chop onion, peppers, carrots, cilantro and garlic. Divide all the ingredients evenly between two large sauce pans or one large roaster. Cook for several hours, breaking down the tomatoes with a potato masher. Just before adding to jars, add the chopped cilantro. Cook for about 30 minutes.
Add to clean sterilized pint and quart jars and process in boiling water bath canner for 15 minutes.
Makes approximately 5 pints & 10 quarts.