Wednesday, September 26, 2012

Paula's Salsa ala ~DKBB~

Paula’s Salsa ala ~DKBB~
(based on an original recipe by Paula Ensz)

4 cups chopped seeded peppers – you can use a variety of chilies, bells, jalapenos, and whatever else is growing that year.  Approximately 10 jalapenos for this size batch, makes it medium heat; leave the seeds in ¼ to ½ of the jalapenos to give it a hotter kick.
2 cups chopped onions
4 cloves garlic, minced
¾ cup white vinegar
  • Put first 4 ingredients in large stockpot and simmer until veggies are soft; while they are cooking start on your tomatoes.
 8 cups peeled, chopped tomatoes – you can use a variety of varieties
1 – 29 oz. can tomato puree
1 – 4 oz. can tomato paste
2 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. basil
1 Tbsp. fresh chopped cilantro
1 tsp. pepper
1 tsp. Mexican oregano
1 tsp. cumin
½ t turmeric
  • Add the rest of the ingredients to softened veggies and simmer 30 min or so.  Taste test for heat, salt and herbs.  If it is too hot, you can add more tomatoes or sauce.
  • Fill (sterilized) jars.
  • Process 10 minutes in a boiling water bath.
This recipe makes approximately 20 half pints (10 pints, 5 quarts).