Picante Salsa

Name: Picante Salsa
Ingredients: 4 12 lbs ripe tomatoes, scalded, peeled and chopped; 3 mild green chilies, chopped; 1 large Spanish onion, chopped; 1 large green pepper, chopped; 1 medium red pepper, chopped; 4 -6 jalapeno peppers, fresh, chopped and deseeded or 4 -6 jalapeno peppers, canned, chopped and deseeded; 5 12 ounces tomato paste; 34 cup white vinegar; 14 cup brown sugar, packed; 14 cup coarse pickling salt; 2 teaspoons paprika; 2 garlic cloves, minced or 12 teaspoon garlic powder

12 ingredients

8 steps

Ingredients

4 12 lbs ripe tomatoes, scalded, peeled and chopped
3 mild green chilies, chopped
1 large Spanish onion, chopped
1 large green pepper, chopped
1 medium red pepper, chopped
4 -6 jalapeno peppers, fresh, chopped and deseeded or 4 -6 jalapeno peppers, canned, chopped and deseeded
5 12 ounces tomato paste
34 cup white vinegar
14 cup brown sugar, packed
14 cup coarse pickling salt
2 teaspoons paprika
2 garlic cloves, minced or 12 teaspoon garlic powder

Directions

1

Combine all ingredients into large pot.
2

(I play with the jalapeno peppers depending on how hot I want it, or what peppers I have available).
3

Bring to a boil, uncovered, over medium heat stirring occasionally.
4

Boil gently 60 minutes, stirring occasionally, or until it reaches the desired consistentcy.
5

If you double or triple the batch, you will have to cook it longer.
6

For a triple batch I cook it about 2 1/2 to 3 hours.
7

Pour into hot sterilized jars to within 1/2 inch of top.
8

Seal.