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Submitted by Vicki Pointer

Salsa

Ingredients
  

  • 8 qts. (about 40 or more) tomatoes peeled, cored & chopped
  • 3 qts. onions chopped
  • 3 qts. green & red bell peppers chopped
  • 4 cloves garlic crushed
  • 5 hot chili peppers chopped fine
  • 3 cups sugar
  • 5 Tbsp. salt
  • 3 Tbsp. pickling spices
  • 2 Tbsp. celery seed
  • 2 Tbsp. mustard seed
  • 3 cups vinegar

Instructions
 

  • Combine tomatoes, onion, peppers, garlic, salt & sugar in a large canner or heavy pan. Cook slowly for 1 hour. Tie pickling spices, celery seed & mustard seed together in a cheesecloth or gauze bag. Add bag to tomato mix and cook for another 45 minutes to 1 hour, stirring often. Add vinegar & cook slowly until you get the thickness you want. Put in jars & seal them up or freeze.