A friend gave me this recipe recently. Wondering what yall's thoughts were or had any suggestions on improvements. Thanks in advance.

14 cups peeled tomatoes, whirled a few times in food processor
4 med/lg onions - chopped
8 garlic cloves, minced
12 jalapeno pepper, chopped
3 bell peppers, chopped
1/4 cup canning salt
2 tsp red pepper
1 tsp black pepper
3/4 cup vinegar
1/3 cup sugar
1/2 cup cilantro, chopped

Cook in large pot over low heat 1hr until thick. Ladle off some of the juice. Pour into hot, sterilized jars, Process 10 min in boiling water bath.

Yeah, I also like it fresh. But, I have a bunch of tomatoes and will need to can some of it. I am also thinking about grilling/smoking all the vegetables before chopping them up and cooking. I would think that would add some good flavor.

Not sure about the bell peppers. Pretty sure I would leave those out

The vinegar is needed to get it to the right acidity otherwise you will have to pressure can it.

WAY too much garlic for my taste. And yeah, uncertain what the green peppers add.

Thanks for the feedback. What do you all think about the jalapenos and how many seeds to leave? Leave seeds in 1/2 of them? They will all be from the garden and are hot, not like those mild ones you sometimes get at HEB.

I've read that it's not as much the seeds as it is the veins...

And it's a "to taste" thing, plus there's a huge variation among jalapenos...

I wouldn't remove any seeds or membranes, but I like spicy.

I've also made extra salsa and froze it. Still tasted pretty good when unthawed. Maybe another option besides picante.

Quote:

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Freeze a good recipe in 8, 12, or 16oz containers instead of canning a bad one

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FIDO, I know you have posted alot of good recipes on here. Any good salsa recipes you have that you might want to share? Thanks in advance!

Bonfire97 said:

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Quote:

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Freeze a good recipe in 8, 12, or 16oz containers instead of canning a bad one

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FIDO, I know you have posted alot of good recipes on here. Any good salsa recipes you have that you might want to share? Thanks in advance!

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???

Alright, I just went ahead and tried the recipe as-is to see what it was like. The only change I made was to grill all the onions/peppers/garlic on the bbq pit over some post oak. It turned out very good. I think the smoking/grilling made a big difference in the flavor. I did add 1 additional TBS of canning salt.