Wulfman's Salsa Recipe

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Wulfman's Salsa

Kent Kent

By
@Kentagain

Been 'tweaking' this recipe for thirty-five years.


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Rating:

Comments:

Serves:

Makes 9 pints (More or less)

Prep:

45 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

6 c
tomatoes - fresh 'coarse' chopped (3 pounds.)
5 c
onion - minced (approx. 4 med-lrg.)
1 can(s)
28 ox. tomatoes - 'petite' chopped
1 can(s)
28 oz tomato sauce
1
bunch. cilantro - fresh minced w/ stems minced
1/4 c
fresh garlic minced
1/2 bottle
amber beer
1 pkg
ortega taco seasoning (specifially!)
1 pkg
lipton's onion soup mix
3 Tbsp
bull's breath chili seasoning (james gang bbq)
2 Tbsp
cumin powder
1 Tbsp
salt
3 Tbsp
garlic powder
1/2 c
white vinegar
2
heaping tblsp corn starch in one cup of cold water. stir vigorously.

Directions Step-By-Step

1
Combine all ingredients in a large pot and bring to a boil for five or six minutes, stirring frequently.
2
Lower the heat to simmer for 40 minutes, stirring occasionally, but add the corn starch at the 30 minute mark.
3
Remove to sterilized jars.
4
*I make five 'heat levels' using this basic recipe.
My 'Mediyummi': ½ Cup minced and seeded Jalapeño peppers.
My 'Killer': 1 Cup minced Jalapeño peppers - seeded and chopped
½ Cup minced Habañero peppers - seeded and chopped
My 'Slayer': 2 Cups each; minced Jalapeño peppers and Habanero peppers - seeded and stemmed
My INCENDIARY!: Just add one Tablespoon of Ghost Pepper sauce to each Pint as you can it. Stir it in well.
Incendiary will light fires and cigarettes. BE WARNED!!!

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican