I'm a hard one to please when it comes to salsa. I want to have that spicy kick, a great tomato taste, and chucks of my favorite vegetables. This one has it all. For added flair, include 1 cup of cooked black beans or tender-crisp corn.
- 16 tomatoes -- 10 red and 6 green
- 2 green chiles
- 2 red chiles
- 2 hot peppers
- 2 green peppers
- 4 onions
- 1 cup vinegar
- 1/2 teaspoon celery salt
- 2 tablespoons salt
- 1/2 tablespoon mustard seeds
- 3 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon oregano
- 1 tablespoon chili powder
- 2 tablespoons parsley
- 1/2 teaspoon cilantro
Chop and combine all ingredients. Cook 1 1/2 hours on stove. Let cool. Add 2 small cans tomato paste. Cook in a hot water bath for 20 minutes.
- Yields: about 4 quarts
- Preparation Time: 2 hours, 30 minutes
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