Summer Salsa

By Vanetta

This is a thick and chunky salsa. Don't let the amount of peppers turn you off. This is a *mild* salsa. If you want more heat, just add some of the pepper seeds. I like my salsa chunky, but if you don't, you only need to dice the vegetables finely. Canned tomatoes makes this a quick recipe you'll want to make over and over. UPDATE Aug 18/08: I'm pleased to add that this salsa took first place in the local fair.

Ingredients

• 6 jalapeno peppers, minced, seeds and membrane removed
• 2 cups sweet onions, chopped, I use Videlias
• 1 cup green pepper, chopped
• 1 cup yellow pepper, chopped
• 4 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 3 (19 ounce) cans diced tomatoes, I use Aylmers Spicy Red Pepper Variety
• 1 (5 1/2 ounce) can tomato paste, with herbs and spices
• 3/4 cup cider vinegar
• 1 teaspoon salt

Preparation

Step 1

Directions:

1 Combine all ingredients in a large pot.

2 Bring to a boil.

3 Boil gently for 50 - 60 minutes, stirring occasionally.

4 Fill sterilized jars and seal.

5 Water bath for 20 minutes.