Prep 40 mins
Cook 1 hr
This is a thick and chunky salsa. Don't let the amount of peppers turn you off. This is a *mild* salsa. If you want more heat, just add some of the pepper seeds. I like my salsa chunky, but if you don't, you only need to dice the vegetables finely. Canned tomatoes makes this a quick recipe you'll want to make over and over. UPDATE Aug 18/08: I'm pleased to add that this salsa took first place in the local fair.
- 6 jalapeno peppers, minced, seeds and membrane removed
- 2 cups sweet onions, chopped, I use Videlias
- 1 cup green pepper, chopped
- 1 cup yellow pepper, chopped
- 4 garlic cloves, minced
- 1⁄2 cup fresh parsley, chopped
- 3 (19 ounce) cans diced tomatoes, I use Aylmers Spicy Red Pepper Variety
- 1 (5 1/2 ounce) can tomato paste, with herbs and spices
- 3⁄4 cup cider vinegar
- 1 teaspoon salt
- Combine all ingredients in a large pot.
- Bring to a boil.
- Boil gently for 50 - 60 minutes, stirring occasionally.
- Fill sterilized jars and seal.
- Water bath for 20 minutes.
excellent recipe, well written, very easy to make, and tastes great! I forgot the garlic, and it still tastes great :) I used long green chillies from Woolies, (choice of chillies limited to long green and long red) I added a tablespoon of sugar, an italian friend said you must ALWAYS add sugar to tomatoes, and I do as I am told! I couldnt get tomatoes with herbs and things, but I decided to make it "au natural" and then see what herbs I would add next time. Maybe a teaspoon of italian herbs..............and the garlic:)