Fall is here and the mornings are giving us a hint of the frost that can't be far behind. It's time to use up all those tomatoes and peppers that are finishing in your garden or on sale at the markets.
Here's where I admit, yet again, that a foreigner is better at an ethnic recipe than me. ;-) OK, so we're both American, but Rene's Dad is of Dutch decent, and I'm of partial Hispanic decent. His salsa recipe is too excellent to turn my nose up at, so it's what I use. We ran out at the beginning of the summer, and this year my garden was almost worthless, so I'm using store bought veggies. Sigh.... poor me.
Rene's Dad's Salsa
1/2 bunch cilantro (~4 oz)
30 Roma tomatoes (~5 lbs)
1 jalapeno pepper
3 yellow or red sweet bell peppers
2-3 green bell peppers
1 Tbs canning salt
15 oz tomato paste
1 1/2 tsp black pepper
1/3 cup sugar
3/4 cup white vinegar
Chop all vegetables very fine (skin tomatoes if desired)
Put all ingredients into bot and bring to a boil.
Simmer for 3-4 hrs
May can using water bath method for canning.
Notes and modifications:
Skim the extra liquid off if you like a thicker salsa. You can use the extra liquid for cooking other dishes.
I'm told you can halve this recipe, and I have successfully doubled and tripled it.
I have made lots of changed to this recipe as dictated by what I had on hand - different varieties of peppers and tomatoes, no tomato paste, more cilantro, and all of them have turned out great, just taste test as you go so you know what to expect. Some variations came out hotter than others. I give this away at Christmas time and it would be mean to give a spicy variation to my gringo friends. :-P
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