INGREDIENTS
10 cups
peeled, chopped and drained tomatoes (see note)
3 cups
chopped onion
1 3/4 cups
chopped green bell pepper
5
jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice)
7 cloves
garlic, finely minced
2 1/2 tsp
ground cumin
2 1/2 tsp
coarsely ground black pepper
2 1/2 tbsp
canning or pickling salt (see note)
1/3 cup
chopped fresh cilantro
1/3 cup
sugar (optional, depending on sweetness of tomatoes)
1 1/4 cups
apple cider vinegar
16 oz
tomato sauce
12 oz
tomato paste (optional if you want a thicker salsa)
Instead of blanching tomatoes, cut in half, skin side down on cookie sheet. broil on high 3-4 minutes.