Mark’s Homemade Salsa – By Mark S.
8-10 lbs. tomatoes
1/2 tsp black pepper
2 tsp salt
1 cup green pepper
1 medium onion
5 cloves garlic
4 Jalapeno’s (no seeds) (optional) OR
1 Tbsp. chipotle pepper powder + 4oz Can Green Chilies OR
1 Tbsp. red pepper flakes (optional) + 4oz Can Green Chilies OR
1/4 cup cilantro (optional)
1/4 cup cider (2 limes – juiced)
2 tsp cumin
Finely chop onion and garlic and brown in pan till onion is transparent. Add to pot. Finely chop all other ingredients, and add to pot. simmer on low heat to 2-3 hrs. stir occasionally.
Transfer to blender and blend on “sauce” setting for 5-10 seconds. ladle into 1 pint containers and place in freezer. Makes about 4 pints.
NOTE: In winter time, I use these pre-filled containers for my crock pot chili
