Yes, remove the skins. I think the salsa is better that way.
Salsa, medium/hot, batch #02-1
40 cups of Roma tomatoes, peeled, cored, and chopped
20 habanero peppers, seeded and diced
4 cups jalapeno peppers, seeded and diced
12 cups sweet peppers (bell peppers or whatever you like) seeded and diced
1 cup cilantro, chopped
8 medium onions, chopped or diced
10 large scallions with tops, chopped
4 heaping tablespoons of minced garlic
1/3rd cup of lime juice
4 cups apple cider vinegar
3 tablespoons of salt
2 teaspoons of black pepper
In large stockpot (20 quart) add all ingredients. Bring to a boil stirring often. Let simmer on reduced heat for 10 to 15 minutes. Remove from heat and ladle into hot jars. Affix lids and process in hot water bath for 20 minutes.
Note: Batch #02-1 was an excellent salsa. Our Crabbergirl in Florida commented that it was “to die for”.
Salsa, medium/hot, batch #02-1
40 cups of Roma tomatoes, peeled, cored, and chopped
20 habanero peppers, seeded and diced
4 cups jalapeno peppers, seeded and diced
12 cups sweet peppers (bell peppers or whatever you like) seeded and diced
1 cup cilantro, chopped
8 medium onions, chopped or diced
10 large scallions with tops, chopped
4 heaping tablespoons of minced garlic
1/3rd cup of lime juice
4 cups apple cider vinegar
3 tablespoons of salt
2 teaspoons of black pepper
In large stockpot (20 quart) add all ingredients. Bring to a boil stirring often. Let simmer on reduced heat for 10 to 15 minutes. Remove from heat and ladle into hot jars. Affix lids and process in hot water bath for 20 minutes.
Note: Batch #02-1 was an excellent salsa. Our Crabbergirl in Florida commented that it was “to die for”.