Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Cooked Tomato and Pepper Salsa [ canned ]

See: Canning Salsa Safety

Recipe by: "Niki"

1 ½ pounds sweet peppers
2 to 3 red or green chiles, seeded
1 large red onion
2 garlic cloves peeled, 3 tablespoon olive or vegetable oil
3 tablespoon red wine vinegar or lemon juice
2 teaspoon salt
1 pound firm tomatoes, peeled, seeded, and coarsely chopped
3 tablespoon chopped cilantro or parsley

Coarsely chop the peppers and onion, then add them to the food processor along with the garlic, oil, vinegar or lemon juice, and salt. Process until finely chopped. Put the mixture and the tomatoes and herbs in a saucepan, bring to a boil, then simmer for five minutes. Pour the mixture into sterilized jars, and process in a boiling water bath for 20 minutes. Makes about a quart, and will keep for 6 months.


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