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Salsa El Hefe

List of Ingredients





8 cups Tomatoes, peeled and chopped
2 cups Sweet Red and Green Bell Peppers, chopped
1 cup Jalapeño Peppers, seed-in and chopped (Less for mild, more for hot!)
1 3/4 cups Sweet Banana Peppers, chopped (Red and Yellow if available)
2 cups Hot Banana Peppers, chopped
2 cups Spanish or Red Onions
1/4 cup Cilantro or Parsley, chopped
2 cups Cider Vinegar
8 cloves Garlic, crushed and minced
1 small can Tomato Paste
2 Tbs. Granulated Sugar
1/2 tsp. Salt
2 tsp. Paprika
3 tsp. Oregano



Recipe




Prepare all chopped ingredients as directed, or adjust quantities of jalapeno and hot banana peppers to produce desired range of salsa taste temperatures, from mild to extremely hot.

Place all ingredients in a large stock pot and simmer until thickened. Pour hot mixture into sterilized jars, leaving about 3/4 inch space between salsa and top of jar.

Seal, following directions for a hot water bath or pressure cooker. May store for at least one year when properly sealed. Makes 6 Pints