6 lbs. tomatoes
½ lb. peppers (suggested: 1 jalapeno pepper, ½ each yellow, red and orange bell pepper, 1 whole green pepper, and 3 banana peppers)
2 T. cilantro
1 (4 oz.) can green chiles
2 cups ketchup
½ head garlic, minced
1 cup white vinegar
¼ cup sugar
¼ cup pickling salt
Rinse and dice all tomatoes; place them in a colander over the sink to drain excess liquid. Rinse and dice all peppers, removing stems and seeds first. Dice cilantro. In a large bowl, combine tomatoes, peppers, cilantro and rest of the ingredients; stir together thoroughly. Spoon into clean glass jars. This recipe makes one gallon so you can divide salsa into four quart jars or eight pint jars. Cover with lids. Place in refrigerator. Use salsa within one year.
Cook’s Notes: You can adjust the peppers to your taste. This combination is very tasty but not hot. This is a great way to use up those extra tomatoes.
Recipe courtesy of Patricia Kay Sharp, Monticello, Indiana