Yield: 7 servings
|2 teaspoons||Garlic powder|
|3 cans||Green chilis (4-5 oz size)|
|½||Bottle pickled jalepano peppers (not seeded, about 10-12 oz jar)|
|5 larges||Green peppers (large fist size)|
|5 larges||Onions (large fist size)|
|16 larges||Tomatoes (large fist size)|
|5 cans||Tomato paste (5oz)|
Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano peppers into small pieces. Chop chilis into small pieces.
Mix the tomato paste and the water together to make thick sauce. Add the garlic, cayenne and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a large oval roaster and slowly cook over low-med heat. Add the jalapeno's, chili's and sauce with spices in it and stir until thoroughly mixed. Continue cooking until everything is JUST heated. Spoon into sterilized quart sealers and process in boiling water bath for 20 minutes. Makes about 7 quarts.
This makes a medium spicy salsa. If hotter salsa is desired, adjust the cayenne and the jalapeno peppers accordingly. I have used this not only as a salsa, but also for spaghetti sauce. Just add some browned, ground meat and some oregano and basil! Voila, instant spaghetti sauce. This salsa won a ribbon in our Annual Fall Fair for me! It came in second.....
Origin: Sharon Stevens Shared by: Sharon Stevens