 |
|
|
|
|
|
Picante Salsa Recipe
4 1/2 lb ripe tomatoes, scalded, peeled and chopped
3 mild green chilies, chopped
1 large Spanish onion, chopped
1 large green pepper, chopped
1 medium red pepper, chopped
3 - 6 canned whole jalapeno peppers, chopped
5 1/2 oz tomato paste
3/4 cup white vinegar
1/4 cup brown sugar
1 tbsp coarse (pickling) salt
2 tsp paprika
1/2 tsp garlic powder (or 2 cloves, minced)
Combine all ingredients in large pot. Bring to boil, uncovered over medium heat stirring occasionally. Boil gently for 60 minutes, stirring occasionally, until thickened to desired consistency. Close to the end of cooking, taste to see if you would like to add more jalapeno peppers. Add as many more as you like. Pour into hot sterilized jars to within 1/4 inch of top. Seal. Serve with nachos that have melted cheese, sour cream and green onion on them. Also good with quesadillas and sour cream or burgers. Makes 10 half pints or 5 pints.
Show Reviews (1)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|