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Salsa: Jeb's Salsa

Source of Recipe

Jeb43


List of Ingredients

1/2 medium red onion
1/2 medium or large red bell pepper
1/2 medium or large yellow bell pepper
1/2 medium or large green bell pepper
1/2 medium or large orange bell pepper
1 clove fresh garlic, minced
2 green onions
1/2 tsp red pepper flakes, optional
1/2 tsp low sodium Herb Ox Chicken bouillon diluted in 1/2 cup water
1 medium tomato, cut in quarters
1 tbsp red wine vinegar
1 tsp grd. pepper
1 20oz can no salt added tomato paste
1 tomato
1 jalapeno pepper
1 tsp mustard
1 tsp chili powder
1 tsp celery powder
1 tsp thyme
1 tsp Basil
4 packets Splenda


Recipe

Add a little chicken broth into a medium saucepan and crush onion into pan to allow onions to sweat. After onions cook a little, add minced garlic and chopped peppers and saute (add more chicken broth if needed.) Liquefy tomatoes in blender/food processor and add in sauce pan with tomato paste, vinegar, pepper flakes, and spices. Mix well. Now, add enough chicken broth to thin out tomato paste (you may want to add it little-by-little to get the consistency you like).

Bring to a boil and reduce heat. Simmer for about 30 minutes or until the mixture boils down to the consistency you like.

Great as a potato stuffer.