Salsa...

This last weekend we made salsa. Actually this is the second time we made salsa. The first was the weekend prior when we went to Mark's mom's house to do our annual salsa fest. This actually was only the second year, but it will continue for many more. Mark's mother found the perfect salsa recipe. The problem with this recipe is that when one person does it, it takes almost four to five hours. It's an all day event.

Along with the salsa, we made tomato relish. This goes on almost anything - well OK anything. The reason it is so good - sugar.

The picture above is the salsa. Below are the recipes - enjoy:

Salsa (usually doubled)

10 cups peeled, cored, chopped red ripe tomatoes (approx 6 pounds)
5 cups seeded, chopped long green peppers (approx 2 pounds)
5 cups chopped onions (approx 1.5 pounds)
1 6oz can tomato paste
2.5 cups seeded, chopped hot peppers (approx 1 lb)
1.25 cups cider vinegar
3 cloves garlic
2 tbsp cilantro
3 tsp salt
t tsp hot pepper sauce (optional)

Combine all ingredients in a lrge sauce pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling bath. Yield: approx 12 pints.

Tomato Relish (usually doubled)

12 large ripe tomatoes, peeled and sliced, about 4 pounds
4 large onions, peeled and sliced, about 1 1/2 pounds
salt
6 red chili peppers
2 cups vinegar
2 1/4 cups brown sugar
1 tbsp curry powder
1 tbsp flour

Layer tomato and onion slices with salt in a large bowl. Cover bowl with a towel, let stand overnight.

Drain. Place tomatoes, onion, and chili peppers in a heavy kettle. Add 1 1/2 cups of the vinegar. Heat to boiling, boil 5 minutes. Mix sugar, curry powder, and flour in a bowl. Stir in remaining 1/2 cup vinegar to make a smooth paste. Stir paste into vegetables in a kettle. Cook, stirring often, 1 hour. Spoon into hot, sterilized jars and seal. Especially delicious on top of grilled hamburgers.

Yield: 6 pints.