Thick N Chunky Homemade Salsa
- 14 pounds of tomatoes, scalded, peeled and cut up
- 10 green peppers, chopped
- 5 cups onions, chopped
- 1 cup vinegar
- 2 ounces of hot peppers, chopped
- ½ cup brown sugar
- ¼ cup salt
- 2 teaspoons oregano flakes
- 3 teaspoons cumin
- 3 teaspoons chili powder
- 1 teaspoon garlic powder
- 10 teaspoons Clear Jel
- Mix all of the above ingredients, except for the Clear Jel.
- Everything is cooked on stovetop for 45 minutes, then I add the
- Clear-Jel. After that is added, cold-pack it for 20 minutes.
You have to really know what you are doing with this recipe, but the end reward is a tasty, homemade salsa. Salsa really is a natural fit for most Amish cooks because the ingredients for a great salsa are in the garden. This recipe calls for "clear gel" which is a thickener that is not widely available. You can find it usually in Amish or Mennonite owned bulk food stores. And, of course, you have to know how to cold pack. But this photo is the end result of what you get, jars of colorful, richly red homemade salsa which I saw in an Amish cellar.
Yum, wouldn't this go well with some warm chips! This is the recipefor the salsa in the photo:
Pastor Ralph Unroe
I have been trying to get a recipe for Amish V8 Juice and thought I had wrote for it. Maybe not. Can you please send me a copy?
Kevin,clear gel can be ordered from the King Arthur Flour website. I get it from them..they have both the instant and the cook-type at a reasonable cost. Barb
Thanks for this recipe. I bought a 25# sack of cler jel from Gordan Food Supply. after I ran out of my smaller bags. If your local GFS doesn't have it in stock they should be able to order it for you
Can I get a few of your salsa recipes I buy the hot and the mild for us and would love to try to make it. Our family loves your salsa. I do have little kids so I would like one that they can eat to. Thanks a Bunch
what type of vinegar is used in this recipe?
thank you Kevin for getting back to me. If cold packing I'm assuming that the salsa does not have to be refrigerated. is that correct?
Correct, Joyce, no refrigeration needed!
What is the best kind of tomato to use to make this salsa? Thank you