Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Garlic powder

  2. 5 teaspoons 25ml Onions - (large fist size) (large)

  3. 3 Green chiles - (4-5 oz size)

  4. 16 Tomatoes - (large fist size) (large)

  5. 1/2 Pickled jalapeno

  6. 5 Tomato paste - (5oz), peppers

  7. 1 oz 28g Jar

  8. 1 teaspoon 5ml Cayenne

  9. 5 teaspoons 25ml Green peppers -

  10. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalapeno peppers into small pieces. Chop chiles into small pieces. Mix the tomato paste and the water together to make thick sauce. Add the garlic, cayenne and salt to sauce and mix.

  2. Put all the peppers, onions, and tomatoes into a large oval roaster and slowly cook over low-med heat. Add the jalapeno's, chili's and sauce with spices in it and stir until thoroughly mixed. Continue cooking until everything is JUST heated. Spoon into sterilized quart sealers and process in boiling water bath for 20 minutes. Makes about 7 quarts.

  3. This makes a medium spicy salsa. If hotter salsa is desired, adjust the cayenne and the jalapeno peppers accordingly. I have used this not only as a salsa, but also for spaghetti sauce. Just add some browned, ground meat and some oregano and basil! Voila, instant spaghetti sauce. This salsa won a ribbon in our Annual Fall Fair for me! It came in second...

  4. Origin: Sharon Stevens


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