Peppy Salsa...you Choose the Heat! |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either. Ingredients:
12 cups peeled fresh tomatoes |
4 cups chopped bell peppers (red, green, and yellow) |
3 cups chopped onions |
4 minced garlic cloves |
2 cups grilled cooked corn kernels, straight off the cob |
1 teaspoon chopped fresh oregano |
1 teaspoon paprika |
2 tablespoons sugar |
1 teaspoon salt |
2 cups cider vinegar |
1 (5 1/2 ounce) can tomato paste |
1 cup finely chopped jalapeno pepper, for mild salsa |
2 cups finely chopped jalapeno peppers, for medium salsa (optional) |
3 cups finely chopped jalapeno peppers, for hot salsa (optional) |
4 cups finely chopped jalapeno peppers, for killer salsa (optional) |
Directions:
1. In a large pot mix all ingredients well and simmer for one and a half hours.
2. Stir occasionally and reduce to consistency of your liking.
3. Place in sterilized jars.
4. Wipe the rim of the jars with a very clean damp cloth.
5. Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
6. Yield is a wild guess, depending on jar size.
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