1 lb. Onions
2 lbs. Peppers
5 pounds tomatoes
3 teaspoon salt
½ teaspoon pepper
½ to 1 cup Vinegar
Finely chop or coarsely grind onions and peppers.
Peel, if desired, and chop fresh tomatoes or, if you must, canned whole peeled tomatoes, into small pieces.
Add onions, peppers and other ingredients to chopped tomatoes, heat to simmering and simmer 10 minutes.
Pack into clean, hot pint or half-pint jars.
Seal.
Follow processing directions and simmer 15 minutes in hot water bath.
Fresh peppers are usually hotter than canned peppers.
Either can be used, but fresh peppers give a better flavor.
The zest of the salsa depends upon the amount and kind of peppers used.
For a milder salsa, use fewer peppers and/or remove the seeds.
Notes from the article:
Start with vine-ripened – but not soft – tomatoes.
Roma tomatoes are the best because they have less liquid and are the right pH (although Grandma used whatever was fresh and in season)
Measure pH by litmus paper – the pH should be 4.5 or lower.
If it is high, either add more vinegar or lemon juice to lower the pH.
If you want your salsa hot, use 2 lbs jalapenos and leave the seeds in.
As for peppers – you can use Fresno peppers, green chili peppers, yellow peppers mixed in with jalapenos.
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