This salsa has become a staple in our house and has been continuously requested. The salsa is best made in the summer, when field-ripened tomatoes are in season."This is so good!!! I'm not fond of Salsa but this is now on my 'diet.'
I have made it several times. I can't get enough of it!!!!" - windmere
Yield: 16 Ready in 45 minutes
204 people trying soon
Verified by stevemur
|4 cupsTomato; chopped, peeled|
|1 cupOnion; chopped|
|4 clovesGarlic; minced|
|0.5 cupSweet red pepper; chopped|
|4 Jalapeno peppers; seeded, minced|
|0.5 cupRed wine vinegar|
|0.25 cupFresh cilantro; chopped|
|2 tablespoonOrange juice|
|1 tablespoonLime juice|
|1 teaspoonGranulated sugar|
|1 teaspoonPickling salt|
|0.25 cupTomato paste|
Southwest Salsa Preparation
1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below.
2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?