EDDIE'S MILD TO HOT SALSA

Eddie Jordan

By
@EDWARDCARL

I know a lot of people like salsa, some like it HOT and some like not so hot. This recipe is for mild but you can add a cayenne pepper to each jar. I like to make 10 hot and 10 mild, but you must remember to mark the hot jars.


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Serves:

20 pint jars

Prep:

25 Min

Method:

Canning/Preserving

Ingredients

24 lb
tomatoes
1- 12 oz
can tomato paste
1/2 bunch
cilantro, fresh
16
jalapeno peppers
2 medium
heads garlic minced
6 large
green bell peppers
6 large
onions chopped
9 Tbsp
salt
1 c
distilled white vinegar
1 c
brown sugar
1/2 c
water

NOW THE HOT PART:

10 medium
cayenne pepper ( if wanted)

Directions Step-By-Step

1
Core and peel the tomatoes. Remove seeds and pulp. Put seeds and pulp through a food mill, chop the outside of the tomatoes.
2
In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour or until the liquid is reduced by 1/3.
3
In a blender or food processor, puree cilantro, jalapenos, garlic,and1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
4
Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt , vinegar, and brown sugar. in a small bowl dissolve the cornstarch.
5
Add the cornstarch mixture to the pot, stirring continually boil the mixture until all vegetables are soft, about 30 minutes allow the mixture to cool
6
Put mixture into 20 stearel pint jar's leaving 1/4 head space. Add the 10 cayenne peppers to 10 jars put on lids and rings.
7
Process in a boiling water bath for 15 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern