Salsa Ã Emilie
This salsa recipe has become a favorite at our house. It is a combination of many other recipes and some fine tuning and adjustments have taken place.
8 cups tomatoes (crushed or chopped)
2 cups onions (chopped)
2 cups green peppers (chopped)
2/3 cup oil
2 cups celery (chopped
Â½ cup cider vinegar
Â½ cup fresh green or red chillies (2 Tablespoon dried red chillies)
4 teaspoon mustard seeds
1 Tablespoon salt (I put less)
3 156 ml cans Tomato Paste
In a large pot mix together tomatoes, onions, green peppers, oil, celery, cider vinegar, chillies, mustard seeds and salt. Bring to a boil and simmer long enough for the celery to cook about 45 min. Then add Tomato Paste and bring to a boil again until it thickens.
In this recipe Roma tomatoes are used. If you use a different type of tomato, you might have to increase the Tomato Paste. I use fresh tomatoes, when in season, and frozen tomatoes in winter. This recipe yields about 12 cups. I double this recipe and bottle 12 Mason jars.
In my garden, I grow my own tomatoes, celery, green peppers, chillies and onions.
For other salsa recipes check out the following links:
How to can your own salsa link:
Have fun and enjoy!!