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Picante Salsa; cheft3's recipe
Topic Started: Jan 25 2008, 06:12 PM (28 Views)
michelle_lm
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4-½ lbs. Ripe Tomatoes (scalded, peeled & chopped)
3 Hungarian Peppers (large, chopped)
1 Spanish or Yellow Onion (large, chopped)
1 Green Pepper (large, chopped)
1 Red Pepper (large, chopped)
4 Jalapeno Peppers (cored, including seeds, chopped)
2 Garlic Cloves (minced)
1 can Tomato Paste (5-1/2 oz.)
¾ cup White Vinegar
¼ cup Brown Sugar
1 TBSP Coarse Pickling Salt
2 tsp. Paprika
2 TBSP Durkees (Franks) Red Hot Sauce

Combine all ingredients. Bring to a boil uncovered, mid-heat, stirring often. Boil gently for 60 minutes, stirring often. Pour into hot sterilized jars, ¼” from top, ensure top of jar is clean, then seal.

Notes:
Extra heat? Add 2 more jalapeno peppers
Less heat? Subtract 1 jalapeno pepper
Recipe can be doubled to fit in a large stockpot. Be sure you stir continuously!
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