This is a thick and chunky salsa. Don't let the amount of peppers turn you off. This is a *mild* salsa. If you want more heat, just add some of the pepper seeds. I like my salsa chunky, but if you don't, you only need to dice the vegetables finely. Canned tomatoes makes this a quick recipe you'll want to make over and over. UPDATE Aug 18/08: I'm pleased to add that this salsa took first place in the local fair.

Ingredients

jalapeno peppers, minced, seeds and membrane removed↗6
sweet onions, chopped, I use Videlias↗2 cups
green pepper, chopped↗1 cup
yellow pepper, chopped↗1 cup
garlic cloves, minced↗4 4
fresh parsley, chopped↗1⁄2 cup
(19 ounce) cans diced tomatoes, I use Aylmers Spicy Red Pepper Variety3 cans
(5 1/2 ounce) can tomato paste, with herbs and spices↗1 can
cider vinegar↗3⁄4 cup
salt↗1 teaspoon

Step-by-step instructions

1
Combine all ingredients in a large pot.
2
Bring to a boil.
3
Boil gently for 50 - 60 minutes, stirring occasionally.
4
Fill sterilized jars and seal.
5
Water bath for 20 minutes.

Source: food.com

Original recipe ↗

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