I love to grow my own tomatoes. In my opinion, there’s nothing like a homegrown mater! When I was a little girl, I used to sit on a five-gallon bucket in my Grandpa’s garden and eat so many tomatoes, I would develop little sores in the corners of my mouth caused by the acid from those tomatoes. A couple years ago, because of a abundant harvest from my tomato plants, we came up with this recipe for salsa. It’s simple and easy, but the taste is authentic Mexico…enjoy!
- 3 quarts home grown tomatoes (if you do not have homegrown tomatoes. Canned will work.)
- 2 cups diced onions
- 4-5 chopped garlic gloves
- 1/3 cup vinegar
- 1/4 cup sugar
- 4-5 chopped jalapenos
- 3 Tbsp. salt
In a large mixing bowl combined all ingredients.
Using a hand held mixer, chop ingredients to the desired chunkiness.
Scoop ingredients in to a large stock pot, cook on medium heat for 20 minutes.
Ladle some of the salsa into a container for now and store in the refrigerator.
Ladle the remaining salsa in to mason jars.
Place mason jars into a water bath for 5 minutes or until jars seal for extended shelf life.