Mama's Chunky Tomato Salsa

14 cups Roma tomatoes (about 8 lbs before peeling, seeding and chopping) peeled, seeded and chopped medium dice

3 cups poblano peppers (about 6 to 9) seeded and chopped medium dice. For a milder salsa you can use bell peppers or a combination of poblano and bell peppers.

⅓ cup jalapeno peppers (about 2 to 3) seeded and chopped fine. To make a hot salsa substitute serrano, habanero or ghost peppers. When I made it I put part habenaro and part serrano. I didn’t use jalapeño.

2 cups Spanish onions or cooking onions chopped medium dice. (I like to use a combination of these onions.)

1 cup vinegar 5% acidity or higher

½ cup cilantro or parsley chopped fine

⅓ cup tomato paste about ½ of a 156 ml can

1 tbsp sugar

1 tsp salt if using kosher salt use 1½ teaspoons

1 tsp black pepper

5 cloves garlic minced

bag of ice cubes for cooling the blanched tomatoes

Note: Ingredients may have been altered from the original.

Directions at cansanity.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer