Recipe Swap Wednesday-Best Salsa Ever!

My sister first had this salsa at a family gathering (other side of family) and said it was fabulous. She sent me the link to the recipe here. But I had to fiddle with it a little because 20 lbs. is a lot of tomatoes and I lack in the freezer space required to store that much salsa. So here is the recipe that I used to make a batch of salsa just last week.

Best Salsa Ever
10 lbs. tomatoes
1 c. cilantro, chopped
1 onion, chopped
4-5 garlic cloves
4 jalapenos
1 c. green peppers, chopped
1 tbsp. cumin
1/8 c. sea salt
1/8 c. vinegar
3 large limes, juiced

Core and blanch tomatoes to remove skins. I learned the hard way that it's easier to core them before blanching. But maybe I did it wrong? Also, a food processor would probably make this go a lot faster. I felt like I was chopping for HOURS. Combine all ingredients into a large stock pot and bring to a boil. Simmer until desired thickness is reached. I simmered it for about 1.5 hours before I couldn't take it anymore and had to get it canned. Next time I make this, I will strain out some of the tomato water to help speed up the process of thickening.

Process in water bath canner for 15 minutes. Makes 7 pints, plus a little extra to taste.

And, in case you were wondering, this is what 10 lbs. of tomatoes from our garden looks like. That can of Mountain Dew shown is to give you a little proportion. And to get me through the day.