Does anyone have a simple yet good salsa receipe they are willing to share. I would definately be interested in the mild to medium types. My tomatoes are really going to do well and was planning to make about 6-10 pints of salsa.

Bryce

Gonna make some this week. Will get back to you with my receipe. I usually make it fresh and eat it all summer(tomatoe season). Due to our drought our peppers are a lot hotter than normal,

Made 10 quarts Sunday,just typed in salsa recipe on google and picked one that looked good.And it is good,already downed 1quart.

I went to http://www.cahe.nmsu.edu/pubs/_e/e-323.html
and used the recipe Tomato Salsa(using paste tomatoes)
it starts out sweet and ends with a little kick.

OK here is one, we just made 80 pints:


15 tomato's
5 jalepeno peppers
4 onions (yellow, white, red)
4 bell peppers assorted colors
4 yellow bannana peppers (sweet)
1 tablespoon of salt
5 cloves of garlic minced
2 habinero peppers
1/4 cup of sugar
3/4 cup of white vinegar
3 6 0z cans of tomato paste
1.2 tablespoon of cumin
1/2 bunch of fresh cilantro

chop all ingredients finely (food processor), bring to a boil and simmer for 1.5 hours, then can according to directions of canning.

this is 1 batch, makes about 12 small canning jars of salsa. I am not a salsa fan, but I love this stuff, this is for a mild recipe, add some more hot peppers for hotter.

to save time, leave the skins right on the tomatoes and chop, you won't even notice them.