West Ridge Salsa
Ingredients
- 6 quarts peeled & chopped tomatoes
- 1 1/2 cups green pepper
- 1 1/2 cups chopped onion
- 3 whole jalapeno peppers
- 1 whole cayenne pepper
- 4 Tablespoons canning salt
- 1/2 cup sugar
Instructions
- Put all ingredients in large kettle and cook to desired thickness. Pour into jars, put lids on, and process 10 minutes in boiling water bath. You can also freeze the salsa.
Notes
CAUTION: Wear rubber gloves, oils form the hot peppers don’t wash off and can cause irritation to eyes and other body parts!
For hotter salsa, add one or two more jalapeno peppers.
For milder salsa, remove pepper seeds or reduce number of peppers.
For a colorful salsa, use banana pepper instead of cayenne.
For thicker salsa, bring tomatoes to boil alone and simmer 3-5 minutes, drain juice off and return to kettle. Cook onions and peppers 5-10 minutes in a couple cups of tomato juice, drain, and add to tomatoes along with remaining ingredients. Adding tomato sauce can also make it thicker.
