Victoryred Salsa

Name: Victoryred Salsa
Ingredients: 4 (29 ounce) cans tomato puree; 2 (29 ounce) cans water (tomato puree cans); 2 big sweet onions, diced; 4 green bell peppers, diced; 4 jalapeno peppers, finely diced; 6 stalks celery & leaves; 8 tablespoons vinegar; 1 teaspoon salt; 1 teaspoon pepper; 8 teaspoons minced garlic; 1 tablespoon dill weed; 2 tablespoons cilantro; 14 cup fresh parsley; 8 tablespoons sugar; 1 (16 ounce) can diced tomatoes; 1 (16 ounce) can sweet corn, drained; 1 teaspoon cumin; 1 teaspoon Emeril's Original Essence

18 ingredients

3 steps

Ingredients

4 (29 ounce) cans tomato puree
2 (29 ounce) cans water (tomato puree cans)
2 big sweet onions, diced
4 green bell peppers, diced
4 jalapeno peppers, finely diced
6 stalks celery & leaves
8 tablespoons vinegar
1 teaspoon salt
1 teaspoon pepper
8 teaspoons minced garlic
1 tablespoon dill weed
2 tablespoons cilantro
14 cup fresh parsley
8 tablespoons sugar
1 (16 ounce) can diced tomatoes
1 (16 ounce) can sweet corn, drained
1 teaspoon cumin
1 teaspoon Emeril's Original Essence

Directions

1

add all ingredients to large stock pot mix well put on medium heat 1 hour till a good boil STIRING OFTEN.
2

then simmer 1 to 2 hours till thick and vegetables are tender.
3

then allow to cool then put in air tight jars put in fridge keeps very well.