Makes:
4 quarts
Total Time:
2 hr 30 min
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 5 large tomatoes (preferably home grown)
- 1 large yellow onion
- 1 large bell pepper (I use red and/or yellow)
- 1 or 2 bunches cilantro or to taste
- 6 jalapeno peppers
- 2 to 3 tablespoons onion salt
- 2 tablespoons cayenne pepper
make it
Peel and chop tomatoes and chop other veggies.
Place all ingredients in large pan and cook over medium heat until onions are translucent. Pour into quart containers.
It should keep for up to two weeks refrigerated or will keep up to 6 months if canned using proper canning technique is used.
If this has too much heat for your taste seed the peppers or reduce the number of them or both. Do not reduce the cayenne pepper. A nice thing about this salsa is that you can omit the cooking step and you will have excellent pico.
Notes
