Chunky Salsa Recipe
Posted on August 18, 2010
Chunky Salsa Recipe
Ingredients
8 C. tomatoes, peeled and chopped
2 C. onions, chopped
2 green peppers, chopped
2-3 jalapeno peppers, chopped fine
2 cloves garlic, minced
½ C. fresh parsley or cilantro, chopped
1-5.5 oz can tomato paste
3/4 C. white vinegar
1 tbsp granulated sugar
1 tsp salt
1/2 tsp ground cumin
Directions:
In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer uncovered for 2 hours or until salsa reaches desired consistency. Store in refrigerator up to 2 weeks for ladle into hot jars and seal. Can also be frozen.
Makes 5 pints.
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