Homemade canned salsa

20  cups		Large tomatoes blanched & chopped
6		Cloves Garlics chopped or pressed
3  cups		Sweet Onions chopped
2  cups		Green peppers chopped
1-1/2  cups		Purple or Yellow pepper chopped
1/4  cup		Jalapeños no seeds
1/8  cup		Habenero pepper
1  cup		Cilantro chopped
2  fl. oz.		Lime juice only
2  teaspoons		Salt
2  teaspoons		Cayenne pepper adjust to taste
1  teaspoon		Celery salt
2  teaspoons		Cumin ground
1/4  cup		Brown sugar
1/4  cup		White sugar
1  cup		White wine vinegar
2		Tomato pastes

Tip: Click on the ingredient links to learn the nutritional information for all the Homemade canned salsa ingredients. The serving size for any ingredient in Homemade canned salsa may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Blanch the tomatoes: place cored tomatoes into a hot water bath (lg pot boiling water) for a min or two. Then into a sink of cold water, remove skins. Note: Skins should easily peal away. In a lg. pot mix all ingredients and cook med heat 10 min bring to a boil, simmer 10 min more. Fill jars to 1 inch from the top wipe the lids and follow canning instruction. If you’re not canning omit the vinegar and cooking!

* Adjust the heat to taste by adding/subtracting spices or hot peppers.

Note: use the food processor for the hot peppers to create a hot paste! No one bites into a hot pepper and it thickens the sauce.