Salsa 16 Sep 13

 

 

 

 

 

 

 

 

Salsa 

Blanch and peel 12 large tomatoes.

Chop into small pieces and put in large pot.

Chop the following into desired size and add to pot:

4 jalapeno peppers                                                      

3 large white onions

4 bell peppers

Then add:

2 – 6oz cans of tomato paste                                      

2 Tbsp salt                                                                   

1-1/2 Tbsp garlic salt

1 cup vinegar

1/4 cup sugar

Heat all ingredients to a boil; then reduce heat to simmer. Cook 45 minutes from start of boil stirring frequently to keep from burning.

About 10 minutes before the end of the boil, take 3 Tbsp of cornstarch and liquefy with a little water. Slowly stir into mixture to help thicken it, being careful as salsa can burn easy.