Salsa

15 ingredients
8 steps

Ingredients

  • 1 (28 oz.) can tomatoes
  • 1 medium-size green bell pepper, stemmed, seeded and coarsely chopped
  • 2 cloves garlic
  • 8 c. (about 2 1/4 lb.) fresh jalapeno chilies (green, immature, hottest or red, ripe, mellower or both), stemmed and seeded
  • 1 medium-size onion, cut into chunks
  • 1 (29 oz.) can or 3 c. tomato puree
  • 2 c. dry red wine
  • 3 Tbsp. sugar
  • 2 1/2 Tbsp. red wine vinegar
  • 2 1/2 Tbsp. distilled white vinegar or red wine vinegar
  • 1 1/2 tsp. pepper
  • 1 1/2 tsp. dry basil
  • 1 tsp. cayenne (optional)
  • 1 Tbsp. Worcestershire
  • 2 tsp. salt or to taste

Directions

  1. 1
    Place about half of the tomatoes and their liquid, bell pepper, garlic, jalapenos and onion in a blender or food processor and whirl until finely chopped.
  2. 2
    Pour into a 5 to 6-quart pan. Finely chop remaining tomatoes, bell pepper, garlic, jalapenos and onion and add to pan.
  3. 3
    Stir in tomato puree, wine, sugar, wine vinegar, distilled vinegar, pepper, basil, cayenne and Worcestershire.
  4. 4
    Bring to a boil over high heat; reduce heat and simmer, uncovered, stirring often until mixture is reduced to about 3 quarts, about 30 minutes.
  5. 5
    Add salt to taste.
  6. 6
    Let cool, then serve.
  7. 7
    Or store to use as needed; ladle salsa into refrigerator or freezer containers (1 to 2-cup size) and cover. Store in the refrigerator up to 2 weeks or freeze for longer storage.
  8. 8
    Makes about 11 cups.

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