Sherrie's Salsa
Source of Recipe
David
List of Ingredients
Sherrie's Salsa
6 Cups Tomato, Peeled & cut
(For thicker salsa, drain off some of the juices)
To Peel: Slice a small X in each tomato and immerse in boiling water
for 1 minute, then drain and peel
2 Jalapeno Peppers, diced fine
(Add additional peppers for more heat; I use 6)
1 Medium Red Pepper, diced fine
1 Medium Green Pepper of Poblano Chili Pepper, diced fine
1 Cup Celery, diced fine
1 small can Tomato Paste
1/4 Cup Vinegar
1 teaspoon Cayenne pepper
1 teaspoon Salt
1 1/2 teaspoons seasoned salt
1 teaspoon Sugar
1 teaspoon Sweet Basil
1 teaspoon Oregano
6 cloves Fresh garlic, minced
1 teaspoon Chili powder
1/2 teaspoon Marjoram
1 teaspoon Cumin
1 teaspoon Cilantro, dried or 1/4 cup chopped fresh cilantroRecipe
Mix all ingredients and cook until desired thickness and texture.
Pour into sterile jars and hot water bath process for 20 minutes.
1 batch makes approximately 5 pints.
Recipe can be easily doubled.
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