Ingredients

The following ingredients have 32 Servings
  • 1 can(s) 102 oz diced tomatoes (large restaurant size can)
  • 1 can(s) 15 oz can diced tomatoes (optional)
  • 3 medium onions, chopped
  • 1 bunch(es) green onions, sliced thin
  • 1 1/2 tablespoon(s) garlic, minced
  • 2 large bell peppers, chopped
  • 3 stalk(s) celery, chopped
  • 1/4 - 1/2 cup(s) jalapenos, seeds removed diced small
  • 1 teaspoon(s) oregano, dried
  • 1 tablespoon(s) sugar or splenda
  • 3 tablespoon(s) basil, dried
  • 3 tablespoon(s) parsley or cilantro, dried (see note)
  • - crushed red pepper flakes to taste
  • - salt & pepper to taste
  • 1 tablespoon(s) worcestershire, lea & perrins

Instruction

  • The large can and small can of diced tomatoes make a full 12 cups of tomatoes, and with the rest of the ingredients this amount evenly fills the canning jars. You don't have to use the small can. In large 6-8 qt stockpot bring all ingredients to a boil.
  • Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
  • Ladle salsa into pint or quart jars then process in a water bath for 45 minutes. Serve with Tortilla chips or white corn Scoops.
  • NOTE: I'm not a fan of cilantro so I use parsley instead. This year I added about 1 tablespoon of dried cilantro and I can taste it in the huge batch this makes. For my taste this is good, I wouldn't put more. If you like cilantro then use it! You can also put 1/2 parsley and 1/2 cilantro, so make it according to your taste.