This a great salsa recipe that came from my father-in-law (Don’s Dad). I have been making it every year for the last twenty five years or so. It is the first thing I do with my garden tomatoes and when I think I have enough (thirty pints) then I start doing other things them.
Note from Lanie – If you’re wondering about the name of the salsa, the plaque on our father-in-law’s house is “Rancho Not So Grande”.
Rancho Not So Grande Salsa
- 8 medium to large tomatoes (scalded with skins removed)
- 2 large onions quartered
- 3 to 5 jalapenos seeds removed (depends on how hot you like it, I use three)
- 1 T salt
- 1 tsp each black pepper, celery salt, garlic powder, ground red pepper (or less of this if you don't want so much heat)
- 1/4 tsp dried oregano
- 1/2 tsp worcestershire sauce
- 1/3 cup apple cider vinegar
- Put tomatoes, onions and jalapenos in a blender in batches. Add spices and vinegar.
- Simmer on low for about an hour until slightly thickened.
- While hot place in clean hot jars and cap with hot canning lids. (Place lids in pan of boiling water) Water bath for ten minutes. Should make about 4 pints.