- 1200 g canned diced tomatoes (3 cans, undrained)
- 420 g tomato paste (3 cans, tomato puree)
- 255 g chopped onions
- 188 g chopped green bell peppers
- 4 green chilis
- 1.5 T minced garlic
- 1/2 T cumin
- 1/2 T pepper
- 1 T table salt
- 3 T sugar
- 4.5 T vinegar
- 1.5 T dried mixed herbs
- 1/2 T chipotle paste
- water, as needed
Mix all together, add water as needed to bring to desired consistency, and bring to a slow boil for 10 minutes.
You may can this with a hot water bath, or just put into jars and refrigerate / freeze. To thaw, simply place in the fridge for about 24 hours, and it'll be ready to use.
Note: This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
SJ Note: This is a good, cheap dish: it's half the price of the store brand stuff, and it tastes a lot better, to boot! I usually get three jars out of it; one goes in the fridge, the other two in the freezer. The quality doesn't suffer from freezing and thawing (even multiple times) because it's a cooked salsa.