Classic Berks County Salsa
- Category: Sauce
- Cuisine: Mexican (and PA Dutch)
Ingredients
Scale
- 14 cups of chopped tomatoes
- 3 cups chopped onion
- ½ cup Jalapeño peppers (hot peppers)
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 3 tablespoons salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 ½ teaspoons cumin
- 1 cup tomato sauce
- 5 tablespoons cornstarch (optional)
- ½ cup vinegar
- 1 small handful of cilantro
- 2 tsp. chipotle powder (optional – it’s very spicy so use according to your tastes!)
Instructions
- If desired, peel tomatoes by covering them with boiling hot water and letting them stand for three minutes. Drain, then peel skins.
- Dice tomatoes into a colander to allow excess juice to drain.
- Cook all ingredients except the last three for about 15 minutes (until mostly soft).
- Blend the cornstarch, vinegar and cilantro in the blender and add them to the cooked ingredients and cook for a few minutes (until a bit thickened)
- Put into canning jars and process in the canner for 15-20 minutes.
- Tip: for a thicker sauce, allow the tomato juice to cool completely and skim off the excess water.
Find it online: https://www.weaversorchard.com/canning-tomato-sauce-salsa/