No, I didn’t spell my own name wrong in the recipe title. My name is commonly misspelt with a ‘ph’ and not an ‘f’. This salsa recipe is my aunt Stephanie’s and is a favorite in the family. She kindly agreed to let me share her recipe with you. Everyone always asks at our family gatherings if Steph has made her salsa. If she has you can see the crowd rush to the table and everyone pushing and shoving to get to it. Well, no fists fly but if you’re late getting there you’ll miss out! It doesn’t last long! With gardening season in full force for some of us, and for others local produce is plentiful and better priced than the winter months making it the perfect time for homemade salsa.
7 cups crushed tomatoes (approx. 12 med with skins off or 2 x 28 oz cans of diced or crushed – or one of each!)
14 oz can tomato sauce
Chop the following as you please for consistency. We like ours chunky so I chop mine fairly big:
2 cups onions
1 red pepper
2 green peppers
1/2 bunch of celery
2/3 cup white vinegar
3 tbsp sugar
2 tsp coarse pickling salt
2 tsp paprika
1/2 tsp garlic powder or 1 tbsp minced garlic
1/2 tsp oregano
1/2 tsp cayenne pepper
Put all ingredients into large pot. Heat, stirring frequently until mixture begins to boil. Boil slowly, uncovered for approx. 1 1/2 hours until thickened. Pour into sterilized jars, leaving 1/4″ from the top. Store in a cool dry area.
TIPS: About a half hour before it finishes cooking, take a bit out and cool. Taste and if you want more spice add more cayenne pepper. I find the consistency just right but if it doesn’t seem thick enough for you, dissolve 2 tbsp cornstarch in 1/4 cup cold water and add to mixture about 15 minutes before you are ready to take it off the stove. To remove skins from tomatoes, boil water and dip tomatoes in and skins will peel off.