| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsa |
4 |
servings |
INGREDIENTS
| 8 |
c |
Super ripe garden tomatoes; chopped coarsely |
| 6 |
|
Jalapeno; seeded and chopped |
| 6 |
|
Cayenne pepper; seeded and chopped |
|
|
Oil |
| 2 |
c |
Onions; chopped |
| 3 |
c |
Red and green bell peppers; chopped |
| 7 |
|
Cloves garlic; chopped |
| 1 |
c |
Tomato sauce |
| 1 |
ts |
Cumin; ground |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Red wine vinegar |
| 1 |
ts |
Cayenne pepper |
| 1/2 |
c |
Cilantro; fresh, chopped |
|
|
Lime juice; (3 limes) |
INSTRUCTIONS
* Before you even start cooking, put a big, giant pot of water on the stove
and find a bunch of jars and lids. Don't turn it on until I tell you too!
Sauté onions, garlic, hot peppers, sweet peppers in a little
oil for a few minutes. Throw in tomatoes and all the juice that's running
off the cutting board. Simmer on med-heat, uncovered for 15 minutes. Stir
often. Meanwhile, mix up tomatoes
sauce, cumin, paprika, vinegar, salt and cayenne. Add to the simmering
tomato mixture. Continue to cook for another 10 minutes. Now, start boiling
the water on the stove. When boiling, add the lids and jars. The point here
is to sterilize them. Remove tomato mix from stove and add cilantro and
lime juice. Pull out the jars and fill with hot salsa. Top with boiled, hot
lid. Tighten and set aside.
When cooling, retighten the lids again. If you want to eat some right a
way, skip the jar thing, throw the salsa in a bowl and stick it in the
fridge until it's cool. Go out, buy some taco chips, come back and dig in!
P.S. - Don't you dare chop up the veggies in a food processor. This is
supposed to be a chunky salsa, not soup. - If you have a dishwasher, throw
the jars and lids in there when you start cooking. It should be finished
washing by the time you are ready to fill the jars.
Recipe by: Becky
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