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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 32 |
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My husband's mom, Connie Swanson, prepared a big batch of this pretty and zippy salsa to serve at our wedding reception. It's very special and fresh-tasting. There's no need to peel the tomatoes since they're so finely chopped. Ingredients:
16 medium ripe tomatoes, chopped |
2 large onions, finely chopped |
1 medium green pepper, finely chopped |
1/2 cup minced fresh parsley |
2 to 4 jalapeno peppers, seeded and finely chopped, optional |
2 cans (6 ounces each) tomato paste |
3 garlic cloves, minced |
1 can (4 ounces) chopped green chilies |
3/4 cup white vinegar |
2 tablespoons lemon juice |
2 teaspoons salt |
1 teaspoon pepper |
3 tablespoons cornstarch |
1/3 cup cold water |
Directions:
1. In a large Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Combine cornstarch and water until smooth; stir into salsa. Bring to a boil. Cook and stir for 2 minutes; cool. Yield: about 2 quarts.
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