Resident of Lemuria

Trens Chuncky Salsa

7 pds tomatos, I like to use romas, as they have less juice.
Peppers of your choice. (I use Green, chili, paprika and cayenne.)
1/2 cup herbs, any mixture that is on hand and pleases.
Cilantro,
parley,
basil,
lemon verbena,
lime basil
5 cloves garlic.
1/2 cup vinegar.
1 tb. sugar salt pepper.

Wash and peel, ( put them into boiling water for half a minute and then rinse in cold water, then the peel comes off easily.)

1. Peel, stem, and seed. Then chop. Measure about 14 cups. Place in a large colander. Let drain 30 minutes. Place drained tomatoes into large kettle, bring to boil. Simmer , uncovered for 45 to 50 minutes until thickened to desired consistency, stirring frequently, ( I sometimes skip this step too, I just cook the tomatoes and keep draining them. I save this juice and make tomato juice, this way I don't have to boil down so long, the recipe says 45 minutes but I have experienced it taking more like a few hours.)

2. Seed and chop the green peppers. Measure three cups Seed and chop the hot peppers, measure 1/3 cup. Add the peppers, onions, cilantro or parsley, garlic, vinegar, sugar, salt and pepper to tomatoes. Return mix to boiling. Remove from heat.

3. Ladle salsa into hot clean pint canning jars, leaving 1/2 inch headspace. Wipe jar rims and adjust lids. Process in a boiling water canner for 35 minutues. Remove cool on racks. Makes 4 pints.

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