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Ingredients
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8 cup diced and peeled tomatoes (about 10 large tomotoes)
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2 medium green peppers, chopped
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2 large onions, chopped
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2 jalapeno peppers, seeded and finely chopped
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3/4 cup tomato paste (6 oz can)
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2/3 cup condensed tomato soup, undiluted (about 3/4 can)
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1/2 cup white vinegar
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2 tbsp sugar
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2 tbsp salt
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4 1/2 tsp garlic powder
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1 tbsp cayenne pepper
Directions
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Cut an X on the bottom of each tomato. Place in boiling water. Boil for 30- 60 seconds. When skin starts to peel away, place tomatoes in an ice bath.
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In a Dutch over or large saucepan, combine all ingredients. Bring to a boil.
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Reduce heat. Simmer uncovered for 45 minutes, stirring often.
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Cool to room temperature. Salsa will thicken as it cools. Yields about 10 cups. Can freeze for up to 3 months.
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**** When cutting or seeding hot peppers, use gloves!
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GF- Use GF tomato basil soup instead of condensed tomato soup.