6-8 Large Tomatoes (chopped)
3-4 Green Peppers (chopped) Zucchini works also
2 Onions (chopped)
4 Cloves Garlic
3 Tsp Chili Powder
1 Package Taco Seasoning Mix
1/3 cup Apple Cider Vinegar
2 Tbsp Salt
2 Tbsp Parsley
1 Tbsp Cilantro
2 Limes (don’t leave out) zested and juiced
1/3 cup jalapeno peppers (optional)
This is the recipe as I was given it. I made a few (slight) modifications. I added extra lime juice. I was freezing the tomato, peppers, etc. mix because they were going to go bad before I could get the limes and jalapeno peppers bought. I forgot to add the parsley. I only used 2 oz (per batch) of jalapenos. I doubled the recipe and got 5 pints of salsa. Even my children, who don’t generally like salsa, were eating it!
I must admit, it took a while. I’m not a fast cook. I blanched the tomatoes to make peeling easier. I stood and chopped for a long while. I don’t have a food processor, I’m not sure how well it would have worked.
I was very pleased with how my first batch of salsa turned out. After it was heated for the canning process, I was less pleased with the flavor, but it had been very runny before and was much better after.