Picante Salsa

By: Connie

Ingredients

• 9 lbs. Ripe Roma tomatoes, scalded, peeled & quartered

• 6 Jalapeño peppers; seeds removed & chopped

• 3 green chillies; seeds removed & chopped

• 4 dried red chillies or 2 tsp. crushed chilli flakes

• 2-4 green peppers, seeds removed & chopped

• 1 red pepper, seeds removed & chopped

• 3 large onions, chopped

• 6 garlic cloves, minced

• 2- (5 ½) oz. cans of tomato paste

• 1 cup vinegar

• ¼ cup lemon juice

• ½ cup brown sugar

• ½ tsp. Cumin

• 1 tsp.  Coriander

• 2 tbsp. coarse pickling salt

• 3 tsp. Paprika

Instructions

Combine all ingredients in a large dutch oven pot.Bring to a boil, uncovered, over medium heat stirring occasionally until thickened to desired consistency, (2 hours or so). Close to the end of cooking, taste to see if you want to add more jalapeño peppers.  Add as many as you like.  If you prefer your salsa hotter, do not remove the seeds from the jalapeño peppers.

Pour into hot sterilized jars to within ¼” of the top.  Seal.  Process in hot water bath for 15 min. Serve with tortilla chips.

*wear rubber gloves when seeding the jalapeño peppers.