Skips Best Salsa

Name: Skips Best Salsa
Total time: 10800 s
Yield: 30 servings
Cuisine: American
Ingredients: 12 cup Fresh Roma or Big Beefy Tomatoes; 1 cup Fresh Cilantro, chopped; 2 Green Peppers, chopped; 8 Jalapenos, chopped; 1 cup Onion, chopped; 1 cup Celery, chopped; 8 Garlic Cloves, minced; 1 tbsp Cumin; 2 tbsp Salt; 1 1/2 cup Vinegar; 1/2 cup Brown Sugar; 1 Tomato Paste

nobohns @cook_3697645

Skips Best Salsa

nobohns @cook_3697645

Saved

Ingredients

3 hours

30 servings

12 cupFresh Roma or Big Beefy Tomatoes
1 cupFresh Cilantro, chopped
2Green Peppers, chopped
8Jalapenos, chopped
1 cupOnion, chopped
1 cupCelery, chopped
8Garlic Cloves, minced
1 tbspCumin
2 tbspSalt
1 1/2 cupVinegar
1/2 cupBrown Sugar
1Tomato Paste

Saved

Steps

3 hours

1

This is the best Salsa I have ever created.
2

I enjoy leaving my chopped vegetables to be kept a little larger.
3

Also, when I pick the tomatoes, I freeze them whole until I use them, The skins will fall off when boiling them. You definitely want to remove the skins.
4

Put tomatoes in stock pot alone and heat on medium heat until you are able to remove all skins.
5

After skins are off and tomatoes are thawed, mash or use hand blender to mix tomatoes. I usually only blend half.
6

Add remaining except paste.
7

Bring to boil.
8

Lower heat and let simmer for at least two hours.
9

Stir often.
10

Add tomato paste to thicken. This may take several cans. This is an important part of the salsa. Make sure you have enough.
11

I know it is thick enough when I dip a chip and nothing drips off.
12

Allow to cool.
13

Freeze in zip lock bags for storage. Lasts a long time.