- 6lbs of tomatoes (approximately 18 medium)
- 1/2 cup of white distilled or apple cider vinegar (I prefer using apple cider)
- Mrs. Wages Salsa mix
- Fill up a large pot with water and bring to a boil. While this is heating up inspect the tomatoes for bugs & bruises. Cut away any bad part of the tomato and wash thoroughly.
- Dip tomatoes into boiling water for 3 minutes, then remove and place in a large bowl of cold water. This helps to loosen the skin of the tomato so you can peel it easier.
- Peel, cut out core, and dice tomatoes. Then combine the vinegar, salsa mix and tomatoes in large pot and bring to boil. Before I began dicing the tomatoes I measured out the vinegar and poured in the salsa mix, then turned the stove on low to heat the tomatoes as I chopped so it wouldn't take as long once I was finished.
- Once the salsa reaches a boiling point, stir again, then reduce heat and simmer for 10 minutes. While the salsa is simmering you can clean and prepare the containers you want to use for storing the salsa. Since I am short on time, I am freezing any salsa that I know I will not be able to use up within a week. I chose to use freezer/canning jars since I already had them on hand.
- Using a ladle, scoop salsa into container and let cool. Once they are cooled off store in freezer or fridge.
- *If you are choosing to store the salsa through canning, continue by processing the jars of salsa in a 40 minute water bath.