Name: Peppy Salsa...you Choose the Heat!
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 jars
Ingredients: 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)

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Recipe by Leslie

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Peppy Salsa...you Choose the Heat! created 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.

Ready In:: 2hrs 15mins
Yields:
Units:

Nutrition Information

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ingredients

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)

directions

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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RECIPE MADE WITH LOVE BY

@Leslie

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@Leslie

Contributor

"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."

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review by Devin71

9/11/2009

It is very good recipe. I do add black beans and frozen corn.
review by ramsey_penegar

7/29/2008

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!!!!
review by childerz

11/4/2007

This salsa is terrific! I made about 3/4 of the recipe because I didn't have enough tomatoes, and ended up with about a gallon of salsa, if that helps anyone better gauge the yield. I also found that even after adding 2 1/2 cups of jalapeÃ±os, the salsa was barely mild at best. Next time, I'll double that amount, because I like a lot of heat. All in all, Fantastic!
photo by Leslie

9/21/2006
photo by Leslie

9/19/2006