Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Sharon Stevens
2 ts Garlic powder
3 cn Green chilis (4-5 oz size)
1/2 Bottle pickled jalepano
-peppers (not seeded, about
-10-12 oz jar)
5 lg Green peppers (large fist
-size)
5 lg Onions (large fist size)
16 lg Tomatoes (large fist size)
5 cn Tomato paste (5oz)
1 c Water
1 ts Cayenne
1 ts Salt

Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano
peppers into small pieces. Chop chilis into small pieces. Mix the
tomato paste and the water together to make thick sauce. Add the
garlic, cayenne and salt to sauce and mix. Put all the peppers,
onions,and tomatoes into a large oval roaster and slowly cook over
low-med heat. Add the jalapeno's, chili's and sauce with spices in it
and stir until thoroughly mixed. Continue cooking until everything is
JUST heated. Spoon into sterilized quart sealers and process in
boiling water bath for 20 minutes. Makes about 7 quarts.

This makes a medium spicy salsa. If hotter salsa is desired, adjust
the cayenne and the jalapeno peppers accordingly. I have used this
not only as a salsa, but also for spaghetti sauce. Just add some
browned, ground meat and some oregano and basil! Voila, instant
spaghetti sauce. This salsa won a ribbon in our Annual Fall Fair for
me! It came in second.....

Origin: Sharon Stevens Shared by: Sharon Stevens

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