© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Nancy Castleman
This recipe can be doubled or even tripled, which is what I usually do. That way I end up with enough to give salsa as holiday gifts. It always gets rave reviews!
¼ cup olive oil
2 onions diced
6 cloves garlic, minced
2 sweet bell peppers, diced
3 jalapeño peppers, seeded and minced (Wear gloves. Hot peppers burn hands and other body parts
1 tablespoon salt
¼ teaspoon black pepper
Cayenne pepper, a dash or two
2 quarts tomato purée
¼ cup vinegar
8 tablespoons cilantro, finely chopped
¼ cup water or tomato juice
Brown the onions in the olive oil in a big pot with a thick bottom. Add the garlic, plus the bell and jalapeño peppers. Stir for about 10 minutes. Add the remaining ingredients and cook over a low heat for a few hours, stirring occasionally. Check the seasoning, but resist the temptation to make the salsa as hot as you would normally eat it. (Remember, I warned ya' ... and you can always add hot sauce later.) If the salsa is getting so thick that you're worried it's going to burn, add a little more water. Bring it slowly to a boil, and keep it boiling for 5 or 10 minutes.
Ladle the salsa into either pint or half pint jars. You should end up with 4 or 5 pints, 8 to 10 half pints. Can and process using the boiling-water-bath method. Boil for 20 minutes.