See Also: Dressings and Dips · Mexico · Sauces and Marinades
Picante Salsa
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4 1/2 pounds ripe tomatoes, scalded, peeled, and chopped
3 mild green chilies, chopped
1 large onion, chopped
1 large red pepper, chopped
1 large green pepper, chopped
3-6 jalapeņo peppers, or to taste
5 oz. tomato paste
3/4 cup white vinegar
1/4 cup brown sugar
1 tablespoon coarse salt
2 teaspoons paprika
2 cloves minced fresh garlic
Combine all ingredients in large stainless steel or enamel pot. Bring to a boil, uncovered, and reduce to medium heat. Boil gently for 60 minutes, stirring occasionally, until thickened to desired consistency. Pour into hot, sterilized jars to within 1/4 inch of top. Seal with hot sealing lids. Makes 10 half pints.
Recipe created 1994-07-18.
