Roxy15
New member
This is my friends tried and true recipe for Salsa...I want to make this next time I make it. She is a great cook!
Picante Salsa:
4 1/2 lbs. Ripe Tomatoes (scalded, peeled & chopped)
3 Hungarian Peppers (large, chopped)
1 Spanish or Yellow Onion (large, chopped)
1 Green Pepper (large, chopped)
1 Red Pepper (large, chopped)
4 Jalapeno Peppers (cored, including seeds, chopped)
2 Garlic Cloves (minced)
1 can Tomato Paste (5 1/2 oz.)
3/4 cup White Vinegar
1/4 cup Brown Sugar
1 TBSP Coarse Pickling Salt
2 tsp. Paprika
2 TBSP Durkees (Franks) Red Hot Sauce
Combine all ingredients. Bring to a boil uncovered, mid-heat, stirring often. Boil gently for 60 minutes, stirring often. Pour into hot sterilized jars, 1/4 from top, ensure top of jar is clean, then immediately seal with self sealing lids that have been placed in hot water for a few minutes to soften the seal.
Notes:
Extra heat? Add 2 more jalapeno peppers
Less heat? Subtract 1 jalapeno pepper
Recipe can be doubled to fit in a large stockpot. Be sure you stir continuously!
Picante Salsa:
4 1/2 lbs. Ripe Tomatoes (scalded, peeled & chopped)
3 Hungarian Peppers (large, chopped)
1 Spanish or Yellow Onion (large, chopped)
1 Green Pepper (large, chopped)
1 Red Pepper (large, chopped)
4 Jalapeno Peppers (cored, including seeds, chopped)
2 Garlic Cloves (minced)
1 can Tomato Paste (5 1/2 oz.)
3/4 cup White Vinegar
1/4 cup Brown Sugar
1 TBSP Coarse Pickling Salt
2 tsp. Paprika
2 TBSP Durkees (Franks) Red Hot Sauce
Combine all ingredients. Bring to a boil uncovered, mid-heat, stirring often. Boil gently for 60 minutes, stirring often. Pour into hot sterilized jars, 1/4 from top, ensure top of jar is clean, then immediately seal with self sealing lids that have been placed in hot water for a few minutes to soften the seal.
Notes:
Extra heat? Add 2 more jalapeno peppers
Less heat? Subtract 1 jalapeno pepper
Recipe can be doubled to fit in a large stockpot. Be sure you stir continuously!
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