My granny deserves credit for this recipe. I tweaked it to my family's liking, but the original recipe came from her. It's wonderful!
Ingredients
1 bushel tomatoes (blanched and peeled)
8 cloves of garlic (minced)
6 stalks celery
4 large onions
4 bell peppers
8 jalapeno peppers
3 tsp. salt
2 tsp. black pepper
1 tsp. cayenne pepper
3/4 cup sugar
3/4 cup vinegar
Once your tomatoes are blanched and peeled, cut them into fours (or smaller) and put them in a big pot. If you don't have a pot big enough to hold them all, cut the recipe in half.
Chop the celery, onions and peppers and add them along with all the other ingredients.
Bring to a boil, reduce heat and simmer for about an hour stirring occasionally.
Ladle the salsa into sterilized jars and follow the instructions on the lids you use. Place each jar into a water bath for 15 minutes making sure all bottles are completely submerged.
Take each jar out of the water bath with jar tongs and place on a towel to cool down. If a lid doesn't seal, you can put the jar back into the water bath OR refrigerate it if you plan on consuming it within a few days.
Once the lid is sealed it will be shelf stable for at least two years. Write the year on the lid with a sharpie and check the seal on occasion to make sure it's still tight.
ENJOY!
