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Salsa 15

Salsa 15 is built on Garlic Or Minced, Salt, and Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 106 oz
• 2 tsp
• 4 tbsp
• 3/4 cup

Method (preview)

1. 1

   5 quarts fresh green peppers, seeded and chopped, mix of Anaheim, Bell,

2. 2

   New Mexico, Hungarian wax sweet banana or other mild peppers

3. 3

   1 pint red peppers, seeded and chopped, mix of red Bell, Anaheim or New Mex

4. 4

   Add the onions, tomatoes and peppers to the pot and mix well.

5. 5

   Turn on burner and bring to a boil then reduce to a simmer for 1 1/2 hours.

6. 6

   Return the chunks from the strainer to the salsa pot.

7. 7

   DO NOT discard this liquid, as it makes a wonderful drink (you might have to dilute it 50:50 with tomato juice to reduce the heat level).

8. 8

   After the liquid has been removed from the big pot, add the big can of tomato sauce and then stir.

9. 9

   Add the hot pureed peppers a tablespoon at a time to the salsa pot and mix well.

10. 10

    Taste and adjust the heat to your level by adding more of the hot pepper puree.

11. 11

    Now add the chopped cilantro, garlic, vinegar and salt to the pot, mix well and bring to a boil.

12. 12

    Simmer for 30 minutes stirring well every 10 minutes or so.

13. 13

    Bring to a boil just before canning.