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| Picante Salsa; cheft3's recipe | |
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| Tweet Topic Started: Jan 25 2008, 06:12 PM (28 Views) | |
| michelle_lm | Jan 25 2008, 06:12 PM Post #1 |
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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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3:09 PM Jul 11