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Spicy Salsa
SUBMITTED BY:
Kim Niederreither
"A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer."
RECIPE RATING:
Read Reviews
(13)
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PREP TIME
5 Min
COOK TIME
1 Hr
READY IN
1 Hr 5 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 cups chopped tomatoes
2 cups green bell pepper, chopped
3/4 cup chopped onion
1 cup jalapeno pepper
1 1/2 teaspoons salt
1/2 teaspoon minced garlic
1 1/4 cups cider vinegar
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DIRECTIONS
Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.
FOOTNOTE
Homemade Salsa Secrets
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REVIEWS
Reviewed on Jan. 25, 2004 by GO2FISH
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GO2FISH
Jan. 25, 2004
Very watery and way too many jalepeneos. I like my salsa thick and some kick, but this just "burns" so bad that you will not be able to taste the flavors.
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11 users found this review helpful
Very watery and way too many jalepeneos. I like my salsa thick and some kick, but this just...
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Reviewed on Jan. 25, 2004 by Leo
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Leo
Jan. 25, 2004
Although it's not a quick Salsa to make it is really worth the wait. I spooned out half of the batch and let the other half continue an extra hour and it was indeed spicier. Looking forward to some sport events to try this again.
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9 users found this review helpful
Although it's not a quick Salsa to make it is really worth the wait. I spooned out half of the...
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Reviewed on Jan. 25, 2004 by KEEBS
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KEEBS
Jan. 25, 2004
Vinegary salsa soup... BLAH!
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9 users found this review helpful
Vinegary salsa soup... BLAH!
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Reviewed on Jan. 25, 2004 by SWEETMUFFIN_2
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SWEETMUFFIN_2
Jan. 25, 2004
I have modified this recipe to my liking. I have added 1 tsp of hickory smoke seasoning(liquid) and 1 cayenne pepper chopped really fine and also substituted a regular red pepper along with the geen pepper to this recipe.Also use 1/2 the vinegar and I used white vinegar .Now I like this recipe.Great recipe to try and play with. !!!!!!!!!!!
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9 users found this review helpful
I have modified this recipe to my liking. I have added 1 tsp of hickory smoke...
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Reviewed on Jan. 25, 2004 by Tara G.
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Tara G.
Jan. 25, 2004
I don't eat salsa, but this got a HUGE thumbs down from hubby. He didn't like this recipe at all. While I was cooking it, it looked more like soup than salsa, due to all the vinegar. I actually ended up straining it all out, but apparently, it didn't help. Hubby said the vinegar taste was overwhelming. I don't recommend this recipe and will delete it from my box.
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9 users found this review helpful
I don't eat salsa, but this got a HUGE thumbs down from hubby. He didn't like this recipe at...
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Reviewed on Jan. 25, 2004 by cooknman
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cooknman
Jan. 25, 2004
I give this five stars only after revising the recipe as follows: increase chopped tomatoes to 1 gallon reduce jalapenos to 3 chopped jalapeno peppers. increase onions to 2 cups add 1 tablespoon of sugar add one box frozen sweetcorn increase garlic powder to 2 tablespoons bring to boil and reduce heat to simmer uncovered for 2 to 3 hours stirring regularly. One hour before completion add two 12 oz cans of tomato paste and stir in well. Cook until salsa is thick enough for your taste and just before removing from the heat add 1/2 cup of a dry red wine. This will can well and also freezes well. Add more peppers to give it more kick or stir in hot sauce before serving for those who like more heat...
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8 users found this review helpful
I give this five stars only after revising the recipe as follows: increase chopped tomatoes to...
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Reviewed on Jul. 9, 2006 by
Ollie Martin
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Ollie Martin
Jul. 9, 2006
This makes great salsa, I found however that if you follow this recipe to the letter it is far too sloppy. I cooked mine for 50 mins and then took the lid off and carried on cooking it for about 40 mins until a lot of the liquid had evapourated. Fantastic in choriso or steak sandwiches with focatia or chiabatta bread.
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4 users found this review helpful
This makes great salsa, I found however that if you follow this recipe to the letter it is far...
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Reviewed on Aug. 8, 2005 by janet
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janet
Aug. 8, 2005
This is a very easy recipe. I never made homemade salsa before, but my husband said, "It was better than a local restaurant that we ate at." That means a lot to me. I don't like when recipes don't turn out. Anyone could make this recipe. Of course I added some black pepper, cajun spice, and some other ingredients. I care not to reveal. Thank you.
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3 users found this review helpful
This is a very easy recipe. I never made homemade salsa before, but my husband said, "It was...
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Reviewed on Apr. 2, 2005 by JEANHO
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JEANHO
Apr. 2, 2005
This taste good, especially you can guage to how spicy you want it to be! Suitable for all ages!
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3 users found this review helpful
This taste good, especially you can guage to how spicy you want it to be! Suitable for all ages!
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Reviewed on Jul. 31, 2004 by MIKESWIFENOEL
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MIKESWIFENOEL
Jul. 31, 2004
This is my first traditional salsa recipe experience, with fresh vegetables for all the ingredients. I cooked it for what seemed like 2 1/2 hours, and my husband and his father both gave it a huge 2 thumbs up! I canned it in 1/2 pint jars (also my first canning experience), and ended up with 7 jars. It's going to last a long time. I liked the simple ingredient list and for once had everything fresh from my garden and in my pantry! My husband said I could do this recipe again, and my father-in-law took a jar home with him! Hats off to a great recipe Kim Niederreither!
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3 users found this review helpful
This is my first traditional salsa recipe experience, with fresh vegetables for all the...
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