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| My Best Salsa |
"I found this recipe a couple of years ago and I've tweaked and changed it until we felt it was just right. I get requests all the time for the recipe. My family loves it, hope you enjoy also! I don't can, so I use quart freezer bags and freeze."
Ingredients :
- 2 cups chopped onions
- 1 (15 ounce) can tomato sauce
- 1 1/2 cups chopped green bell pepper
- 1 cup chopped jalapeno peppers
- 1 (6 ounce) can tomato paste
- 1/3 cup vinegar
- 9 cloves garlic, minced
- 3 1/2 teaspoons ground cumin
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1/2 cup chopped fresh cilantro
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 30M |
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- Combine onions, tomato sauce, green bell pepper, jalapeno peppers, tomato paste, vinegar, garlic, cumin, salt, and black pepper together in a saucepan; bring to a slow boil for 15 minutes. Stir cilantro into salsa and remove saucepan from heat.
Notes :
- Yellow bell pepper can be substituted for the green bell pepper, if desired.
- Substitute 1 tablespoon dried cilantro for the 1/2 cup fresh, if desired.
- If you like a salsa that's not so chunky, you can pulse a couple of times in a blender.
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