Tomato Bounty Salsa

Name: Tomato Bounty Salsa
Ingredients: 9 pounds yellow tomatoes (25 to 30 medium); 4 medium onions, finely chopped; 2 cans (6 ounces each) tomato paste; 1 large sweet red pepper, finely chopped; 3/4 cup white vinegar; 4 jalapeno peppers, seeded and chopped; 4 garlic cloves, minced; 3 teaspoons salt; 1/2 teaspoon pepper

9 ingredients

2 steps

Ingredients

9 pounds yellow tomatoes (25 to 30 medium)
4 medium onions, finely chopped
2 cans (6 ounces each) tomato paste
1 large sweet red pepper, finely chopped
3/4 cup white vinegar
4 jalapeno peppers, seeded and chopped
4 garlic cloves, minced
3 teaspoons salt
1/2 teaspoon pepper

Directions

1

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop.
2

In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until desired thickness, about 20 minutes. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.