I wrote in last week’s column about giving home-canned foods as gifts for those people on your list at holiday time that are difficult to buy for. This recipe is from my sister-in-law, who heard it on the radio years ago and my daughter and I have made this salsa for several years. It is good as is, or I like to add Velveeta cheese and melt it in the microwave and serve with tortilla chips. It is also delicious on scrambled eggs. I usually chop peppers and freeze them to use when there are enough ripe tomatoes to make salsa.

Mr B’s Salsa

16 Cups tomatoes, peeled and diced

2 Onions, diced

1 Cup green pepper, diced

1 1/2 Cup jalepeno peppers, seeded and diced

1/4 Cup fresh cilantro or parsley (optional)

1 6 Ounce can tomato paste

1/3 Cup white vinegar

1/2 Teaspoon cayenne pepper

1/2 Teaspoon crushed red pepper

1/2 Teaspoon black pepper

1/2 Teaspoon sweet basil leaves

1 Teaspoon sugar

1/2 Teaspoon ground cumin

1/2 Teaspoon garlic powder

1/2 Teaspoon chili powder

2 Tablespoons salt

Cook tomatoes at a slow boil for about an hour. Add seasonings and simmer 30 minutes. Add onions and peppers and simmer for 15 minutes; add tomato paste and cook 15 minutes or more. Stir often and taste; salsa will be spicier when hot. Cool down a small amount and taste, add more cayenne or crushed red pepper to increase spiciness. Pack in jars and process 10-15 minutes in boiling water bath. Yields about 8-10 pints.

Questions or comments:

marlisz@aol.com