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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 20 |
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A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper. Ingredients:
24 pounds tomatoes |
1 (12 ounce) can tomato paste |
1/2 bunch cilantro |
16 jalapeno chile peppers |
2 medium heads garlic |
6 large green bell peppers, chopped |
6 large onions, chopped |
9 tablespoons salt |
1 cup distilled white vinegar |
1/2 cup brown sugar |
3/4 cup cornstarch |
1/2 cup water |
Directions:
1. Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
2. In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
3. In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
4. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
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