My Homemade (Hot) Salsa
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 2 (28 ounce) cans peeled ready-cut tomatoes
- 1 large onion, diced in fairly large pieces
- 1 large green pepper, diced in faily large pieces
- 2 tablespoons canned jalapeno slices, minced
- 2 -4 tablespoons jalapeno juice, from jar
- 1 tablespoon sugar
- 1⁄2 - 1 teaspoon salt (or to taste)
- 1⁄2 - 1 teaspoon black pepper (or to taste)
- 2 -3 tablespoons vegetable oil
- 2 -3 tablespoons lime juice
- 1 -2 teaspoon chili powder
- 1 teaspoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground oregano
- 1 -2 teaspoon fresh minced cilantro or 1 -2 teaspoon dried cilantro
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄2 - 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
directions
- In a large pot mix together all of the ingredients and bring to a boil.
- Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
- Remove from heat and let cool in pan.
- Pour into non-metal container with a lid and chill completely before serving.
- Keeps about 2 weeks in the refridgerator.
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