Salsa #6

Yield: 1 Servings

Measure Ingredient
8 cups Chopped; peeled tomatoes
4 cups Chopped cubella; anahelm or sweet yellow banana peppers
2 cups Chopped onion
2 cups Cider vinegar
1 cup Chopped sweet red pepper
1 \N Hot red pepper; chopped
1 cup Hot red or green chili peppers (optional) - the ones that are long and thin like a green bean and about the width of your little finger
⅓ \N Bottle Tabasco sauce
4 \N Cloves garlic; minced
1 can (large) tomato paste
2 tablespoons Sugar
1 tablespoon Coarse salt
2 teaspoons Paprika
1 teaspoon Dried oregano -or-
2 teaspoons Fresh chopped
¼ cup Fresh coriander or parsley

From: Pat Belanger <cookie@...> Date: Thu, 22 Aug 1996 13:17:41 -0700 Chop only onions in food processor. Peppers and tomatoes should be hand chopped. Wear gloves when chopping jalapenos and leave seeds in. Put all ingredients into large Dutch oven, except the parsley. Bring to a boil and then reduce heat to medium/low and simmer for one hour. Stir in parsley and simmer 5 more minutes. Pour into hot sterilized jars and seal. If you want the salsa to be thicker and not as "liquidy", do the tomatoes the night before and let most of the liquid drain out of them. This is an excellent recipe and with the price of salsa at the supermarket, it's well worth the effort to have lots on your shelf.

EAT-L Digest 21 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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