5 pounds tomatoes

2 1/4 cups chopped onion

1/2 cup chopped hot peppers

6 oz cider vinegar

2 1/2 teaspoons crushed red pepper

onion and garlic powder to taste


1. Rinse tomatoes, then pour boiling water over to scald for one minute. Peel and quarter tomatoes. Cook for 30 minutes on medium heat in a large, heavy-bottomed soup stock pot; remove most of the juice. Removed juice can be frozen and saved for later use as a soup base.

2. Add remaining ingredients, except the onion and garlic powders, and simmer for 2 hours, stirring occasionally. Continue to skim off and discard excess juice.,

3. Stir in the onion and garlic powders, and continue simmering for 1/2 – 1 hour.

4. Remove pot from heat. After the salsa has cooled, pack into freezer containers. The salsa can be frozen for up to one year. When thawed, pour off exces juice and serve on warmed burritos or enchiladas. Or, fill prepped canning jars and proceed with canning as you would normally.