Recipe by ~Leslie~
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.
Top Review by ramsey_penegar
This is AWESOME! Thank you for this recipe! I don't care for salsas that don't cook the veggies a little first, so this one is good. I used 3 VERY hot jalapenos so it packs quite a punch, but I balanced that by adding a little bit of pineapple bits and juice. I think this is now my favorite salsa in the world! It made one large jar. THANK YOU!!!!
- 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)
- 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.