Makes approximately 8 quarts
Toward the end of the summer we tend to have a glut of tomatoes and peppers to use up and if we need to supplement the local farmers markets have everything at blowout prices so this is a great time to make both salsa and marinara sauce to stock up for the winter.
This is more fun to do with some help (spouse, kids, grandkids, etc) so schedule a time when you can pull a few family members together.
Ingredients:
1/2 Bushel Tomatoes (20 lg / 90-100 roma)
6 Jalapenos (or equivalent) – we like to roast a mix of peppers, Poblano, Jalapeno, Serrano
4 Bell Peppers, green, red or mix
5 lg Onions
8-10 Garlic Cloves – more if you like
1 T Salt
1 T Garlic Powder
2 T Cumin
3 T Sugar
2 T Chipotle Powder (or substitute Cayenne)
1/2 C Apple Cider Vinegar
4 T Sure Jell / Pectin – save until the mixture reaches a boil.
Sanitize 8-10 quart jars, lids and rings.
Blanch the tomatoes, peel and chop into 1/2 inch cubes. This is where some help in the kitchen is invaluable. While you have family members working on that…
Chop peppers, onions, garlic and sweat in a large stock pot or kettle. Cook until the veggies are semi-soft and add the tomatoes and spices. As it heats, stir together gently as you’ll want to tomatoes to retain some shape and not turn to mush. Continue to taste and adjust spices as necessary.
When your mixture reaches a boil and is flavored perfectly, add the sure jell / pectin
We use a large measuring glass (4 qt) and spoon the mixture into jars leaving headspace in typical canning procedure. Seal and waterbath.
