Wonderful Salsa - Medium
This is the best salsa recipe I've found so far, not too hot, but full of flavor. I have also cut the recipe in half, then half again (I found this is the easiest way for me) to make about a pint, and pulsed in my food processor to make a chunky salsa without canning it.
Yield: 6 pintsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 8 cups | tomatoes, peeled, chopped and drained |
| 2 1/2 cups | onions, chopped |
| 1 1/2 cups | green peppers, chopped |
| 1 cup | jalapeno pepper, chopped |
| 6 | garlic cloves, minced |
| 2 teaspoons | cumin |
| 2 teaspoons | pepper |
| 1/8 cup | sea salt |
| 1/3 cup | sugar |
| 1/3 cup | vinegar |
| 1 (15-ounce) can | tomato sauce |
| 1 (12-ounce) can | tomato paste |
Directions:
Mix all together and bring to a slow boil for 10 minute.
Seal in jars and cook in hot water bath for 10 minute.
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
Yields 3 quarts or 6 pints.
Source: food.com
