eddie's mild to hot salsa

(1 rating)
Recipe by
Eddie Jordan
Bristow, OK

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.

(1 rating)
yield 20 pint jars
prep time 25 Min
method Canning/Preserving

Ingredients For eddie's mild to hot salsa

  • 24 lb
    tomatoes
  • 1- 12 oz
    can tomato paste
  • 1/2 bunch
    cilantro, fresh
  • 16
    jalapeno peppers
  • 2 md
    heads garlic minced
  • 6 lg
    green bell peppers
  • 6 lg
    onions chopped
  • 9 Tbsp
    salt
  • 1 c
    distilled white vinegar
  • 1 c
    brown sugar
  • 1/2 c
    water
  • NOW THE HOT PART:
  • 10 md
    cayenne pepper ( if wanted)

How To Make eddie's mild to hot salsa

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