Big-Batch Chunky Tomato Salsa

This big-batch salsa is a good project for late summer, when tomatoes, onions and peppers are at their peak at the market. It's medium-hot and chunky; cut the vegetables smaller if you like a smoother salsa.

Makes about 3 quarts

Ingredients

• 8 cups peeled, chopped and drained tomatoes
• 2½ cups chopped onions
• 1½ cups chopped green bell peppers
• 1 cup chopped jalapeños
• 6 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons black pepper
• ⅛ cup (2 tablespoons) canning salt
• ⅓ cup sugar
• ⅓ cup vinegar
• 1 (15-ounce) can tomato sauce
• 1 (12-ounce) can tomato paste

Instructions

1. Prep the vegetables: peel, chop and drain the tomatoes, chop the onions, peppers and jalapeños, and mince the garlic.
2. Combine everything in a large pot.
3. Bring to a slow boil and cook for 10 minutes, stirring now and then.
4. Ladle into clean jars or containers and let cool. Refrigerate and use within about a week, or freeze for longer storage.

Tips

• For a smoother salsa, chop the vegetables more finely.
• The original recipe seals the jars and processes them in a boiling-water bath for 10 minutes. This mix hasn't been tested for safe home canning, so for shelf-stable jars, follow a tested salsa recipe such as those from the National Center for Home Food Preservation.

Adapted from CookLime.