Chili Sauce (salsa Utah style):
36 large tomatoes
8 large onions
6 green peppers
3 cups vinegar
2 cups sugar
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon ginger
4 tablespoons salt
Peel and slice tomatoes. Add peppers and onions that have been chopped fine. Cook for 30 minutes, then add vinegar and spices and cook until of desired consistency. Seal in sterilized bottles. Makes 5 quarts.
I will also be putting up a LOT of stewed tomatoes, but I would really like to get my hands on a good marinara sauce from scratch (nothing canned) recipe.
Please, share what recipes you have, even if you've never before tried canning or freezing them. All they have to be is made of vegetables and cooked. Has anyone every tried freezing fresh salsa or pesto?
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