Wulfman's Salsa

Wulfman's Salsa Recipe

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Kent Kent

By
@Kentagain

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Makes 9 pints (More or less)
Prep:
45 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

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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.

How to Make Wulfman's Salsa

Step-by-Step

  • 1Combine all ingredients in a large pot and bring to a boil for five or six minutes, stirring frequently.
  • 2Lower the heat to simmer for 40 minutes, stirring occasionally, but add the corn starch at the 30 minute mark.
  • 3Remove 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!!!

Printable Recipe Card

About Wulfman's Salsa

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




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