Source:

Prickly Pear

Serves/Makes:8 pints or more

Ingredients

• 1 whole bulb fresh garlic
• 1/2 small 3 oz (84 grm). can diced jalapena peppers (or to taste)
• 3 green bell peppers
• 3 large sweet onions
• 5 ribs celery
• 5 lbs (2.3 kg). tomatoes
• 1 7 oz (196 grm). can diced green chiles
• 1-1/4 cups (300 ml) cider vinegar
• 1 8 oz (224 grm). can tomato sauce
• 1 6 oz (168 grm). can tomato paste
• 1 tsp (5 ml) sea salt
• 10 tbsp (150 ml) sugar (or to taste)
• 2 tbsp (30 ml) constarch with 1/4 cup (60 ml) water to form slurry

Preparation

• Finely dice all vegetables and place in a large stock pot.
• Mix vinegar, tomato sauce, tomato paste, sea salt and sugar together and pour over vegetables.
• Add the cans of jalapenas and green chiles.
• Cook, after bringing to a boil and then to a simmer, for about 30 minutes.
• Stir often.
• If a salsa with a high viscosity is desired, add the slurry and cook until thickened. (This will help the salsa adhere to the tortilla chips it's served with.)
• Pack in hot, sterile pint jars.
• Process for 45 minutes in a boiling water bath.

Comments

My family has been making this salsa for many years--much to the delight of our friends. Everyone seems disappointed when the last jar has been opened. As this salsa is such a hit and goes so fast I triple the recipe and come out with approximately 30 pints. I find it handy to use a food processor to chop the fresh vegetables. I also use this salsa as my main flavoring for guacamole. Just use avocados, lemon juice, salt, salsa and sour cream--if you make a large batch you can successfully freeze and thaw as needed.