Picante Salsa

Recipe Ingredients

5 lbs	2270g / 80oz	Tomatoes -or-
3/4 cup	177ml	Vinegar - white
		Chilies - hot (2-6), chopped
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Salt - pickling
1 tablespoon	15ml	Bell pepper - green, chopped (large)
2 teaspoons	10ml	Paprika
3		Garlic cloves - minced
		Optional --
2/3 cup	157ml	Tomato paste
2 teaspoons	10ml	Cilantro - finely chopped

Recipe Instructions

Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer 1/2 hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot sterilized jars. Boil lids 15 - 20 minutes.

After blanching tomatoes, add only tomatoes, do not add all the tomato juice, otherwise you will end up with a thin(runny) salsa. You can double and triple this recipe and it will turn out real nice

Source:
Ron Piper

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