Recipe #4 Salsa Category: Preserve
We got this Salsa recipe from a book on preserving at Canadian Tire. It makes a nice thick tasty medium Salsa Sauce. You can make hotter versions by adding more hot peppers or putting a dried chili pepper in each jar before canning. Makes about 5 or 6 pint sized jars.
5LbsPlum TomatoesUse fresh tomatoes from a farmers market. We usually buy a whole bushel basket and process them. This equates to about 6 cups of processed tomatoes.
4MediumGreen ChiliesChopped. Jalapenos work fine too.
2MediumHot Red ChiliesChopped.
1.5CupGreen PepperChopped.
1CupRed PepperChopped.
3MediumGarlic CloveChopped.
1CanTomato Paste
1CupWhite Vinegar
1TbspPickling Salt
3TbspFresh CilantroFinely chopped.
6MediumDried Red ChiliesWhole. (optional)
1. Put all ingredients except Cilantro and dried red chilies to a pot, bring to a boil and simmer for 1 hour.
2. Add Cilantro and continue cooking for about another 30 minutes or until the thickend.
3. Transfer to mason jars, add one dried chili to each jar and hot process for 10 minutes.