Here is my favorite tomato salsa recipe(Kurt’s Killer Salsa) for chips and dip. The basic recipe was taught to me back in 1980 by Lynne Palen of the Rendezvous Restaurant in Frisco, Colorado. My version is close to what Lynne taught me, but probably a bit hotter since I love the jalapeños! Please refer to a good canning guide book like Stocking Up if you plan on canning this salsa. If you are making it for a big party it should hold well for up to two weeks refrigerated.
20 medium size fresh tomatoes diced, (13-15 cups diced)
1/2 yellow onion diced
3 cloves fresh garlic minced
1 tablespoon salt
10 fresh jalapenos diced, 5 or less if you want it milder
1 Tablespoon dried oregano
Combine all ingredients and simmer for 45 minutes uncovered.
Add 1 Tablespoons of lemon juice per jar if you are canning the salsa.
makes about 6 pints
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