1 1/2cupschopped bell peppersred, orange or yellow
1cupchopped jalapeno or chipotle peppers
6garlic clovesminced
2tspcumin
2tsppepper
1/8cupcanning salt
1/3cupsugar
1/3cupvinegar
2cupstomato sauce(16 ounces)
113 ozcan tomato paste
Instructions
In a large heavy bottomed stock pot, mix all ingredients together on medium high and bring to a boil. Reduce heat to medium and boil for 10 minutes, stirring occasionally.
Seal in sterilized jars and process in a hot water bath for 10 minutes.
Notes
• To sterilize your jars: first wash and rinse them (no need to dry). Place them upright on a large baking sheet. Heat in a 225°F oven for a minimum of 10 minutes.• For a chunky salsa, make sure to chop all the vegetables by hand.• If using fresh tomatoes, score an "x" in the bottom of each one and blanch (boil for 2-3 minutes and plunge into an ice bath).• You can freeze your tomatoes after washing them and placing them in plastic bags. When ready to use, put them in a sink full of hot water and peel.• When making chipotle salsa, I use the canned chipotles in adobo sauce.• When making jalapeno salsa, I leave the seeds and membranes in and chop it all up. This makes for a spicier salsa. For a milder version, deseed the peppers and remove all the membranes.• You can use any colour of peppers you want, but I prefer a mixture of red, orange and yellow.