Salsa

This is the salsa recipe that I make every year. I usually try to make at least one hot batch, and one mild. The recipe comes from Jean Pare's Preserves book, which is one book I wouldn't be without.

4 1/2 lbs peeled, chopped ripe tomatoes
3 whole chilies, chopped (can use canned)
1 large spanish onion. chopped
1 large green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3-6 jalapenos, chopped
5 1/2 oz tomato paste
3/4 c white vinegar
1/4 c brown sugar
1 Tbsp pickling salt
2 tsp paprika
2 cloves minced garlic

Combine all ingredients, and bring to a boil over med heat. Boil 60 mins, stirring occassionally, until reaches desired consistency. Close to the end, taste and add more jalapenos if desired. Can according to bottle directions.

Now, I often add more onion and/or peppers, but I always add more garlic. I usually use four cloves, but we really like garlic! This is one of the preserves that I made for Christmas gifts this year, and those (who shall remain nameless) that couldn't wait to open their gifts were really excited.