Picante Salsa Sauce - Ron Pipersalsa 5 lb tomatoes -or- 1 chilies, hot (2-6); chopped 1 large onion; chopped 1 large bell pepper, green; chopped 3 garlic cloves; minced 2/3 cup tomato paste 3/4 cup vinegar, white 3 tablespoon sugar 1 tablespoon salt, pickling 2 teaspoon paprika - optional -- 2 teaspoon cilantro; finely chopped 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 & triple this recipe and it will turn out real nice |
