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Cook1 hr 15 mins
I make this salsa every summer with our homegrown tomatoes and apples. I've had lots of requests for this, and give lots of it away. It takes awhile to do, but it's well worth it! 3 jalapenos with some seeds + 2 tsp. cayenne usually make a medium salsa, while 2 jalapenos and 1 tsp. cayenne is mild...adjust the way you like. I chop vegies by hand - food processor makes a less chunky salsa.
- 8 large tomatoes, peeled,seeded,chopped (6 cups)
- 8 large onions, peeled,chopped (4 - 5 cups)
- 8 large apples, peeled,chopped (4 - 5 cups)
- 3 green peppers or 3 red peppers, chopped (3 cups)
- 6 cloves garlic, minced
- 2 -6 jalapeno peppers, chopped
- 1 1⁄2 cups vinegar
- 1 (13 ounce) can tomato paste
- 2 teaspoons cayenne pepper
- 5 teaspoons salt
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon dry mustard
- fresh parsley or dried parsley
- thyme (etc. as desired)
- Combine all chopped vegetables and vinegar in a large pot.
- Bring to a boil, stirring often, then reduce heat and simmer for about 1 hour, stirring often.
- Add remaining ingredients, stirring well, and cook for another 15 minutes.
- Cool, put into containers and keep what you are using in the fridge, or freeze to store.
- Stays good in freezer for at least a year.
- You may also put it into sterilized jars while it's hot; process in boiling water bath for 20 minutes to seal.