SALSA for NACHOS
Source of Recipe
Friend and Colleague Diane Trottier, City of Greater Sudbury
Recipe Introduction
List of Ingredients
- 8 jalapeno peppers
- 7 cups peeled tomatoes
- 2 cups chopped onions
- 3 cloves chopped garlic
- 1 cup chopped green pepper
- 1 1/2 stalk celery
- 1/2 cup loosly packed chopped fresh cilantro
- 3/4 cup white vinegar
- 1/2 tsp ground cumin
- 1 can tomato paste (small)
Instructions
- Put your ripe tomatoes in boiling water, and when the skin is cracked you put them in cold water and remove the stem and skin. If you want lumpier sauce then use a potato masher to mash it. I put the tomatoes in the blender.
- Put all the above ingredients in a pot and bring to a boil, reduce, simmer uncovered until it reaches desired consistency. I cheat, I put my jars in the dishwasher and put the salsa in the jars while they are still steaming hot.
Final Comments
This only makes about 2.5 jars. I quadrupled the recipe then I put it in the oven for 8-10 hours, like I would a spaghetti sauce.
NOTE: My friend has been making this sauce for years now and her daughters do not want to eat the store bought one anymore.
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