Summer Salsa

Submitted by Diana 2

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 10
• Yields: 9 cups or 4-1/2 pints

ingredients

• 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

directions

1. Combine all ingredients in a large pot.
2. Bring to a boil.
3. Boil gently for 50 - 60 minutes, stirring occasionally.
4. Fill sterilized jars and seal.
5. Water bath for 20 minutes.

Reviews

[mummamills]

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:)