Ingredients
6 pints (12 cups or 3/4 gallon) diced tomatoes, fresh or can, fresh is best
4 large bell peppers, diced, green and yellow add nice color to the salsa
2 large onions, diced, yellow have the strongest flavor
Jalapeno’s, diced, as many as you like
Green Chile Peppers, to taste
4 cloves garlic, mashed -or-1 tablespoon garlic powder
1 tablespoon white pepper, powder
1 tablespoon red pepper, crushed
1/4 cup brown sugar, or raw sugar cane
1/4 cup vinegar
1 tablespoon cumin
Preparation
Put all ingredients in large pot - bring to a rolling boil - turn down heat - Cook 20 minutes.
Pour into a sterile glass gallon jar. Put into the fridge and serve at will. This lasts us about 2 weeks. I guess that you could put this in pint jars and can them if you like.
You will find that I did not include cilantro in this recipe. I am allergic to it. It tastes and smells like ivory soap to me and then I bloat out and have to go to the hosptial. You may want to use a tablespoon or more of fresh chopped cilantro in your recipe.
Leaving everything raw will result in a salsa with a bright, refreshing taste. Raw salsa is also known as “salsa cruda.”
Roasting the tomatoes, garlic and/or chiles first will lend a rich, smoky flavor to your finished dish.
If you cook the salsa, you’ll trade in the fresh taste for a deeper, sweeter one. –My NOTE– I use the liquid, if I use 6 cans of diced tomatoes - I use the liquid in the cans. If I use fresh tomatoes, I save the juice off of them. I prefer a thin sauced chunky salsa. It is for this reason I do not use a food processer or tomato sauce in the recipe. Its the way La Casa(??) made it before they closed their door. And yes I know their is a brand out there called that, but it came out after this place closed up and it is not the same…
