Makes 10 pints
 |
| Lots of salsa for the winter |
Ingredients
10 pounds fresh tomatoes, any variety
8 tomatillos
8 jalapenos
4 red chilis
2 green bell peppers
1 bunch fresh cilantro
2 heads of garlic, cloves removed
4 tbsp lime or lemon juice
4 tbsp kosher salt or sea salt (this tastes salty to me, maybe next time start with 3 tbsp)
Directions
1. Prepare ingredients for the food prep:
Wash and core tomatoes. Slice into wedges and set aside.
Wash and de-stem hot peppers (red chilis and jalapenos). Set aside.
Wash and core the bell pepper. Discard seeds. Roughly chop.
Discard the outer hull of the tomatillos. Wash fruit and set aside.
Peel outer layer then roughly chop the onion(s).
Wash cilantro bunch, remove brown leaves and stems. Roughly chop and set aside.
Peel and trim hard end from garlic cloves. Set aside.
2. Work in batches. Toss everything except the salt and lemon juice into a food prep or blender and puree until no big chunks remain.
3. Pour puree into a large stockpot, add 1 tbsp of salt at a time, add lemon or lime juice. Boil for 1.5 hours or until the salsa reaches a proper consistency (not too watery, not too chunky).
4. Process in a hot water canning bath for 10 minutes.
My local Ace hardware store had mason jars on sale during the summer. The cost per jar below reflects that. Here is a breakdown of materials:
| Ingredients | Cost |
| bell pepper | $1.00 |
| cilantro | $0.79 |
| garlic | $0.66 |
| jalapeno peppers | $0.78 |
| onion | $0.84 |
| org tomatoes | $1.50 |
| red chili peppers | $0.24 |
| roma tomatoes | $3.83 |
| tomatillo | $0.70 |
| vine tomatoes | $3.02 |
| Total | $13.36 |
8 pint jars: $6
4 half pint jars: $1.74
Total cost: $21.10
Total cost per pint: $2.11
