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 pints
|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|
|1/8 cup||sea salt|
|1 (15-ounce) can||tomato sauce|
|1 (12-ounce) can||tomato paste|
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.