Jan’s Gluten Free Salsa

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These aren’t the prettiest Tomatoes we have ever raised, but with all of the rain we’ve had, I’m happy just to get them!

Jan’s Salsa (Medium Heat)
(For HOT salsa add 1 or 2 Habanero peppers)

6 – cups chopped onions ( about 3 large onions)
2/3- cups minced garlic (if you use fresh garlic it’s about 18 cloves chopped)
5-6 jalapeno peppers chopped ( use 8- 10 if they are small peppers 1 to 1 1/2 inches long)
( I leave the seeds & veins in, it gives them more heat)
6 chili peppers chopped ( or 2 tspns. Chili powder not chili seasoning)
1 large or 2 small seeded & chopped bell pepper
2 table spoons paprika
2 table spoons salt
2 table spoons garlic powder
2 teaspoons cilantro
1 table spoon white vinegar ( make sure it is not malt vinegar)
1 gallon peeled & chopped tomatoes

In large sauce pan on medium to low heat cook and stir garlic, onions, peppers, vinegar, & spices until onions turn clear. Then add tomatoes, turning up heat & stirring constantly, bringing it all to a boil. Cook at a rolling boil ( stirring continually) for about 20 min. to desired thickness.
(If you would rather have smooth salsa, put onions, garlic, & peppers in blender & blend to liquefy before cooking. Do the same to the tomatoes, before pouring them into sauce pan)
This should make 5 – 6 quarts, process in boiling water bath for 35 min.

Please note: if you live in a higher altitude you must refer to a canning chart for processing times. They will be different than the times I use here in Oklahoma.

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