Garden Explosion Salsa

Recipe Ingredients

8 cups	500g / 17oz	Super ripe garden tomatoes - chopped coarsely
6		Jalapeno - seeded and chopped
6		Cayenne pepper - seeded and chopped
		Oil
2 cups	125g / 4.4oz	Onions - chopped
3 cups	438g / 15oz	Red and green bell peppers - chopped
7		Garlic - chopped
1 cup	237ml	Tomato sauce
1 teaspoon	5ml	Cumin - ground
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Red wine vinegar
1 teaspoon	5ml	Cayenne pepper
1/2 cup	8g / 0.3oz	Cilantro - fresh, chopped
		Lime juice - (3 limes)

Recipe Instructions

* Before you even start cooking, put a big, giant pot of water on the stove and find a bunch of jars and lids. Don't turn it on until I tell you too!

Sautee onions, garlic, hot peppers, sweet peppers in a little oil for a few minutes. Throw in tomatoes and all the juice that's running off the cutting board. Simmer on med-heat, uncovered for 15 minutes. Stir often. Meanwhile, mix up tomatoes

sauce, cumin, paprika, vinegar, salt and cayenne. Add to the simmering tomato mixture. Continue to cook for another 10 minutes. Now, start boiling the water on the stove. When boiling, add the lids and jars. The point here is to sterilize them. Remove tomato mix from stove and add cilantro and lime juice. Pull out the jars and fill with hot salsa. Top with boiled, hot lid. Tighten and set aside.

When cooling, retighten the lids again. If you want to eat some right a way, skip the jar thing, throw the salsa in a bowl and stick it in the fridge until it's cool. Go out, buy some taco chips, come back and dig in! P.S. - Don't you dare chop up the veggies in a food processor. This is supposed to be a chunky salsa, not soup. - If you have a dishwasher, throw the jars and lids in there when you start cooking. It should be finished washing by the time you are ready to fill the jars.

Source:
Becky

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.