Peppy Salsa Recipes

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PEPPY SALSA...YOU CHOOSE THE HEAT!



Peppy Salsa...you Choose the Heat! image

This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.

Provided by Leslie

Categories     Sauces

Time 2h15m

Yield 4 jars

Number Of Ingredients 15

12 cups peeled fresh tomatoes
4 cups chopped bell peppers (red, green, and yellow)
3 cups chopped onions
4 minced garlic cloves
2 cups grilled cooked corn kernels, straight off the cob
1 teaspoon chopped fresh oregano
1 teaspoon paprika
2 tablespoons sugar
1 teaspoon salt
2 cups cider vinegar
1 (5 1/2 ounce) can tomato paste
1 cup finely chopped jalapeno pepper, for mild salsa
2 cups finely chopped jalapeno peppers, for medium salsa (optional)
3 cups finely chopped jalapeno peppers, for hot salsa (optional)
4 cups finely chopped jalapeno peppers, for killer salsa (optional)

Steps:

  • In a large pot mix all ingredients well and simmer for one and a half hours.
  • Stir occasionally and reduce to consistency of your liking.
  • Place in sterilized jars.
  • Wipe the rim of the jars with a very clean damp cloth.
  • Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
  • Yield is a wild guess, depending on jar size.

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