Saturday, August 4, 2012

Salsa


Salsa
12 cups Tomatoes, chopped
4 or 5 large Onions, chopped
4 sweet Peppers (Green or Red), chopped
5 6 Jalapeno Peppers, blended
8 cloves Garlic, minced or 2 tsp. Garlic Powder
1 cup Vinegar
¼ cup Sugar
½ tsp. Cayenne Pepper
4 tsp. Salt
1 tsp. Oregano
Small handful Parsley, chopped
1 Tbsp. Chili Powder
2 5 ½ oz. tins Tomato Paste
2 Tbsp. Cornstarch mixed with a bit of water.

Mix together all ingredients, except for cornstarch mixture. Cook for 45 minutes. Add cornstarch mixture and cook for another 15 minutes. Pour into jars and seal. Makes about 10 pints.

For HOT Salsa: Use 24 Jalapenos, 1 ½ tsp. Cayenne Pepper, 1 ½ Tbsp. Chili Powder for 1 recipe.