Cooked in pressure pan ~ recipe by Joan Van Zante
12 C tomatoes (Romas work well, less runny, I tend to always have to mix the other ones with it.)
2 C Onions
2 C Bell Peppers (can be red too)
2 C Banana Peppers (leave approx. 1/3 seeds in)
1 C Jalapeno Peppers (3 very hot, 1 ½ inch peppers = 1 Jalapeno)
2 t Salt
¼ t. Pepper
1 t Cilantro (dried)
3 Cloves Garlic (or 2t Garlic Salt)
1 t Chili Powder (I do not use this, I heat it up with the seeds)
12 oz Tomato Paste
1 T. Vinegar
¼ C Sugar
Measure out chopped up vegetables, then put in Vitamix Low 4, Ninja, or good blender. Do not get it too fine.
Simmer 1 hour (I just get it heated up well, then I process 5# pressure for 10 minutes.)
This will make 20 cups of salsa.
When measuring out tomatoes, pour off excess liquid.
I put in small 8 oz. jars so nothing gets wasted.