This has become a favorite recipe:
Mr. B's Lime Salsa -
10 qt. pureed tomatoes
2 1/2-3 qt. peppers, diced (Anaheim, Garden Salsa, Serrano, Jalapeno) I used 5 bells, 10-12 jalapenos, 8 santa fe grande, 5 serrano.
4 large onions, chopped (I used walla walla from the garden)
6 garlic cloves, pressed (I used about 10)
3/4 cup sugar
1 c vinegar
1 c lemon juice (or lime)
2 T ground pepper
4 t ground cumin
4 t paprika
Blanch tomatoes and slip skins (I score the bottom of each tomato with an X first). Remove pepper seeds to make milder (I did this and it is still a medium salsa). Cook until desired thickness, bottle and pressure 15 mins at 12 1/2 lbs. Or just process in boiling water for 35 mins (quarts) 15 mins (pints).
I like to strain off the liquid after about an hour and bottle it separately as a base for spicy tomato soup or to drink straight as a spicy v-8 concoction (you could also boil and puree some carrots, kale, celery, potatoes to add to the V-8). I swear by this for clearing your sinuses and soothing sore throats - the longer you let the salsa cook, the less juice you will get, but the hotter it will be (you can also save some seeds to steep in the juice to increase the hotness).
LeAnn's Tomato Soup:
Boil then puree:
14 qts chopped, peeled, quartered tomatoes
7 medium onions, chopped
1-2 stalks celery
14 sprigs parsley
3 bay leaves (remove before puree step)
Cook down until very hot, thick. Puree when cool. Set aside.
Make a roux of:
1-2 C. tomato juice (this is where I add the spicy tomato juice)
14 T flour
14 T butter
Add to the puree. Then add:
3 T salt
8 T brown sugar
2 t pepper
Cook until very hot (approx 1 hour, stirring often). Ladle hot soup into jars leaving 1 inch head space. Wipe jar rim clean. Process 20 minutes at 10 lbs pressure or according to directions for elevations above 1,000 feet.
I've had luck cutting this recipe in fourth to serve fresh for dinner. I also add 1/2 pint cream to make more of a tomato bisque. You could run the tomatoes through a Victorio Strainer if you prefer no seeds, skins, or chunks of tomatoes. I have my mom's and find it indispensable when making spaghetti sauce.
Enjoy!
