So this recipe has been around the market for years. It has been printed out and passed around and made by many of our customers. About 20 years after my mom first started sharing it, we are now getting with the times and putting it on the internet!
My mom Tamra is the true Salsa hardcore in the family. She makes about 50 jars of Salsa every summer, and yet still runs out. My mom's Salsa making is an act of love for my dad. He absolutely loves it and can be found many evenings with a bag of nacho chips and a jar of salsa enjoying a late night snack.
Start by assembling all your canning supplies. It is helpful to have a heavy-bottomed pot for making salsa. You need a 10 Litre or bigger pot for this recipe.
We have been peeling the tomatoes for our salsa for many years, which you do by blanching the tomatoes (boiling a big pot of water, adding the tomatoes to the boiling water for just a few minutes and then moving them to cold water).