Wulfman's Salsa

Kentagain avatar
By Kent Kent
from Bedford, IN

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

serves Makes 9 pints (More or less)
prep time 45 Min
cook time 45 Min
method Stove Top

Ingredients

  • 6 c
    tomatoes - fresh 'coarse' chopped (3 pounds.)
  • 5 c
    onion - minced (approx. 4 med-lrg.)
  • 1 can
    28 ox. tomatoes - 'petite' chopped
  • 1 can
    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.
ADVERTISEMENT

How To Make

  • 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!!!

Categories & Tags for Wulfman's Salsa:

ADVERTISEMENT