Salsa.

As I said in my last post, I made a batch of salsa this weekend. The tomatoes are ripening really slow, but last weekend I gathered enough from my MIL/FIL's garden and our garden to make 4 quarts of canned tomatoes and then had some left over that needed further ripen. Over the course of the week the tomatoes rippend and my mom had some salsa peppers ripen so I went to work and made a batch of salsa.

Still lots more tomato preserving to do though! There will be more tomatoes to can, salsa to make, and sauce to create!

Salsa

(adapted from Mom and Janet)

16 cups tomato (peeled and cut into chunks)

4 cups onion (chopped)

1 cup green pepper (chopped)

3 salsa peppers (chopped)

2 1/2 cup white vinegar

1 1/2 cup sugar

1/3 cup salt

2 tablespoons garlic powder

2 tablespoons chili powder

2 tablespoons black pepper

1/2 tablespoon ground cumin

12 oz. can of tomato paste

Combine all ingredients. Cook for 1-1.5 hours. Mix 1/2 corn starch with water. Add to salsa mixture and stir well. Place salsa in jars. Process with a hot water bath for 20 minutes.