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)
