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Phyls Salsa
"It took me three years and many tries to perfect this salsa recipe. Everyone says it's a hit." Original recipe yield: 3 quarts.
INGREDIENTS:
1 large onion, diced
10 large tomatoes, peeled and chopped
2 large green bell peppers, diced
1 large red bell pepper, diced
2 Anaheim chile peppers, diced
2 banana peppers, diced
4 fresh jalapeno peppers, diced
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup white vinegar
1 (28 ounce) can diced tomatoes
2 tablespoons brown sugar
2 tablespoons chili powder
1 1/2 teaspoons Italian seasoning
2 teaspoons salt
2 tablespoons cornstarch
1/4 cup water
DIRECTIONS:
In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.
Note:For more information on canning fresh salsa, contact your local university or county extension service.Homemade Salsa Secrets
Rating: 0/0
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