Char's famous salsa

hahah!  At least, it sure seems that way, as this successful recipe is making it's way across town and even across the province!  Since trying this recipe, I've stuck with only this one, except if I want to make a small bowl of fresh salsa, then I use a different recipe.

*I like to chop the tomatoes, peppers and onions in my blender, then drain some of the liquid otherwise I find it is too runny.  You don’t need to peel the tomatoes if you put them into the blender.  You can choose how thick by straining out some liquid.  I’ve tweaked this part of the recipe many times.  When you are cooking the salsa, if you want a thicker chunkier type, you strain off some of the liquid.  I use this liquid in my soups and stews.  I got several jars of juice from 25 pounds of tomatoes.  I strained the veggies right after the food processor, then just before putting into the jars, I dipped out some salsa and put it into my colander to drain some more.  You can adjust the liquid to your own personal liking.  Also, adjust the heat according to your liking, though I consider this recipe a mild/med.

Thanks Char, that sounds good as I could leave out the jalapeno peppers. Now I have to wait for more maters to ripen.  I did print it off.

 Char, just running through and this caught my eye...looks yummy!!  I bookmarked it and will copy it later.

Thanks, Char

Even tho my tomatoes are almost done, I copied the recipe for next year. Maybe the garden will do better.

Marilyn

Thank you Char for posting the recipe.

Question?  About how many cups of chopped tomato would that be? 

Wow Cathy, that's hard to answere.  I guestimate.  I dont' even own a kitchen scale. Probably between 5-6 cups of tomatoes.  Oh, that's hard to answere!  Some people use canned diced tomatoes, probably 4 of the big cans of those??