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Classic Berks County Salsa
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Author:
Kendra Musser
Category:
Sauce
Cuisine:
Mexican (and PA Dutch)
Ingredients
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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!)
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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/