Chunky Garden Style Salsa

Labor Day weekend yielded many canning projects. With some of the 75# of tomatoes that I purchased, I made another years supply of salsa for our consumption. This recipe is my Mom's recipe. I've adjusted it over the years to to my liking, kicking up the heat a little bit, but not making it overpowering.



Prepping the tomato pulp after a whirl in the food processor.



Adding more peppers to the simmer.



Cooking it down.



The finished product, ready for water bath processing.

Dan’s Chunky Garden Salsa

16 C tomatoes, chopped and skinned
6 Red peppers, chopped
6 Green peppers, chopped
3 Anaheim peppers, chopped
3 Poblano peppers, chopped
4 Sweet Onions, chopped
12 Garlic cloves, minced
2 T Kosher Salt
1 T Cumin
3 T Dried Basil
1 T Dried Oregano
¼ to ¾ C Honey, add to desired sweetness to cut heat
3 C White Vinegar
16oz Tomato Paste

Prepare ingredients by roughly chopping in a food processor. Mix all ingredients in a large stockpot and gently simmer just below boiling point for 30 minutes. Ladle salsa into prepared sterilized jars and seal.

Process in hot water bath for 20 minutes.