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).