Do You Salsa?...not the dance, the condiment!

When tomatoes, onions, and chiles are ripe it is salsa making time.

We've tried many a salsa recipe and this is the one we like best.

WILD WEST SALSA

4 1/2 Qt. crushed, peeled Tomatoes

4 1/2 C. Anaheim Chiles, finely chopped

1/3 C. Jalepeno, finely chopped

2 C. Onion, finely chopped

6 cloves Garlic, minced

1 C. Bell Pepper, finely chopped

1 -1/2 t. Oregano

1 T + 1-1/2 t. Cumin

1-1/2 t. ground Black Pepper

3 T. Salt

1-1/2 t. MSG (optional but helps soften chile skins)

1 C. Ultra Set *

In an 8 qt stockpot mix together all ingredients except Ultra Set.
Add Ultra set by sprinkling 1/4 C. at a time over the salsa.

Using a whisk stir it into the salsa to avoid clumps.

Allow mixture to come to a simmer over medium heat.
Simmer for 10 minutes. Pour into clean pint jars leaving
1/2" headspace. Process for 30 minutes
Makes 10-11 Pints

*Ultra Set is a modified cornstarch that will thicken both

cold and hot foods without leaving a starchy aftertaste.

(It is available at various kitchen supply stores)