"A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer." — Kim Niederreither
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green bell pepper, chopped
1 1/2 teaspoons
1 1/4 cups
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...
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.
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.
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. !!!!!!!!!!!
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.
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.
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.
Vinegary salsa soup... BLAH!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 5
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