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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, Anaheims, 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. You can also add 1-3 ghost peppers, sliced open and dropped in whole, to up the heat factor
  • 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 (if using fresh).
  • 8 cups peeled, chopped tomatoes – you can use a variety of varieties, or you can use canned (fire-roasted)
  • 1 29 oz. can tomato puree
  • 1 4 oz. can tomato paste
  • 2 Tbsp. sugar
  • 1 Tbsp. salt
  • 1 Tbsp. fried 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 1 hour or more. Taste-test for heat, salt, and herbs/spices. 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 10 half pints (5 pints).

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