Saucy Salsa

Tall Cool One makes fun of the way I say salsa…he says I say “SELTZA”. I don’t hear it come out that way. “Salsa, Seltza” … it’s all the same to me. You put it on a lime tortilla and yum; you got yourself a healthy nutritious and delicious snack. The good thing about this recipe, you can make it as hot or as mild as you like. Tall Cool One just whipped up a recipe and put a handful of chopped Chile peppers in … I don’t think I can eat it. Feel free to add more or less on the garlic and the jalapeño peppers or you may want to even try different peppers.

8 cups coarsely chopped tomatoes
2 cups coarsely chopped onions (2 Vidalia + 1 red)
1 cup coarsely chopped green pepper
1 cup finely chopped seeded jalapeño
1 Tbsp red pepper flakes
6 large cloves garlic, minced
1 Tbsp ground coriander
2/3 cup red wine vinegar
1 Tbsp coarse salt (canning salt)
1 tsp fresh ground pepper
6 oz tomato paste (optional)

Combine all ingredients except the tomato paste in a large stock pot. Bring to a boil over medium high heat. Reduce heat to medium and simmer, stirring often for 20 minutes. Remove from heat. Add tomato paste, if desired (this just thickens the mixture a little and adds a little more red color to it…works well if some of the tomatoes you are using are green). Ladle the salsa into hot sterilized jars, leave ½ inch head space. Wipe the rims clean, add covers. Process the jars for 20 minutes in boiling water bath. Quantity: 5 pints.


Crackerberries 2009