Tomatoes – appr 16 cups prepared tomatoes
3 cups chopped onions
2 cups diced assorted mild peppers about 3 peppers (red, yellow, orange, banana, whatever you have)
2 cloves of garlic minced ( I use pre minced refrigerated garlic)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/2 teaspoon black pepper
1/4 cup thinly sliced celery ( I use slicer on food processor)
3-4 hot peppers chopped
1 Tablespoon fine sea salt
1 ( 6 oz) can of tomato paste
1 cup apple 5% vinegar or diluted lemon water (. Don’t need vinegar if I pressure can)
1 Tablespoon Chili powder ( Add if needed for flavor)
1/4 - 1/3 cup Clear Jel ( cooking kind) Add this to heated liquid with the tomato mixture in separate container before adding to salas. It causes salas to stick and burn on bottom of pot. So add a bit before putting salas in jars.
Blanch and skin the tomatoes. Put them in boiling water for 45 seconds. Drop in ice cold water. Peel off skin. Poke hole in non stem end and squeeze out liquid. Cut out stem end and any tough pulp below.
Next chop them up into roughly 1/2 inch size cubes.
Chop up all other ingredients. I use food processor. Save hot pepper for last. So knife and cutting board do not get contaminated.
Mix ingredients in the pot and bring the sauce to a gentle simmer
Start with the chopped tomatoes in the pot.
Add everything else and bring to a gentle simmer, just to get it hot – there’s no need to cook it; only to get it hot enough to ready it for water bath processing or pressure canning to kill any bacteria and enzymes.
Taste it as it cooks. If you like the sauce hotter, add 1 Teaspoon of chili powder.
Fill the jars with sauces and put the lid and rings on
Fill them to within 1/4 inch of the top, seat the lid and hand-tighten the ring around them.
Process the jars in the canner
Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 15 minutes for 8 oz and pints and 20 minutes for quarts. I can use a pressure canner and process the sauce for 10 minutes for pint jars and 15 minutes for quarts, at a pressure of 10 to 11 pounds. Makes around 8-10 pints.