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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Rating:
★★★★★ 1 vote
Comments:
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)

Step-By-Step

1Core and peel the tomatoes. Remove seeds and pulp. Put seeds and pulp through a food mill, chop the outside of the tomatoes.
2In 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.
3In 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.
4Bring 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.
5Add the cornstarch mixture to the pot, stirring continually boil the mixture until all vegetables are soft, about 30 minutes allow the mixture to cool
6Put 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.
7Process in a boiling water bath for 15 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern