Salsa!

I obviously can't estimate ingredients at all yet -- I did use all the peppers I had....however.....to make 5 quarts of salsa - that is over a GALLON people -



I used 16 tomatoes -- I bought 105.



I used three onions - I bought 25 pounds.




I think its hillarious, and its a good lesson learned.

My taste testers - Mom, Jade and Tommy - all gave it a thumbs up!


I cooked it for about 20 minutes, but it never quite came to a boil, so only one lid popped, so I got to use my canner for the first time - yipee! I water bathed the 4 remaining quarts for approximately 20 minutes and they all successfully sealed.





Now its on to homemade "Rotel" tomatoes!



SALSA

16 c. Tomatoes, peeled, cored and diced

6 c. onions, chopped / diced

3 c. bell peppers, chopped / diced

1 c. jalepeno peppers, finely diced

juice of 5 limes

1/4 c. vinegar

1 12 oz. can tomato paste

3 cloves garlic, minced

1/4 c. fresh cilantro, chopped

2 tbsp oregano - I used dried, my oregano plant is still growing

2 1/2 tbsp salt

1 tbsp black pepper

- combine all ingredients, simmer for 15-20 mins, ladle into jars and water bath for 15-20 minutes

-yield : 5 quarts