OUR FAMOUS SALSA

I have been hesitant to post our family’s famous salsa recipe for a few years, but since it is such an intense labor of love to make– if you want to go through this process, you deserve to enjoy it just as much as we do! 

 I can eat an entire jar of this by myself in one sitting!! It adds the best flavor to nearly anything, and you can add it to everything.

Mashed with avocado: guacamole. 

Salsa + Chile Verde + cheese: queso 

+Try it on quesadillas, nachos, eggs. 

My personal favorite: IN YOUR SPICY RAMEN!                                 

RECIPE:

     1 case of tomatoes 
    6 onions 
    6 green peppers 
    6 Anaheim peppers 
    6-12 jalapeno (the more the hotter)  
    6-12 yellow chili peppers 
    1 stalk celery 
    3 TBSP garlic powder 
    1/3 C salt 
    1 C vinegar 
    (optional) 10 random hot peppers for heat. 

We like it extra hot, so we usually do at least 12 jalapenos, and 10 other random hot peppers. Okubo’s is our favorite onion and pepper spot, and Rasmussen’s or Murray Farmer’s market for our tomatoes.  

DIRECTIONS:   

TOMATOES: Blanch and peel. We like to food process ours so it is less chunky.  
PEPPERS/ONIONS/CELERY: Wash and food process to desired chunkiness. 
[I’d suggest wearing gloves with your hot peppers, and avoid touching any body parts] 

Add all ingredients to pot & cook on med/high with a rolling boil. 
Stir every 15-30 minutes until it is the thickness you want. 
(Usually 2-4 hours, depending on size of batch.) 
Meanwhile run dishwasher full of clean mason jars.  

You want your jars HOT from the dishwasher. 

* We have excellent sealing rates when processed all hot. (Please be careful) 
Boil any jars that do not seal in 6 hours.  

Enjoy as soon as cool. 
[Makes about 18-24 pint size jars.]