HOT SALSA

6 jalapeno red and green peppers, chopped with seeds
3 red cherry peppers, chopped with seeds
1/4 green bell pepper diced
2 medium onions, shredded
4 cloves garlic pressed and minced
10 fresh tomatoes, skinned, chopped**
2 tablespoons tomato paste
2 teaspoons tomato paste
2 tsp. vinegar

You can do one of two things here. Put all the ingredients in a bowl and mix thoroughly for a Fresh salsa. You may want to let this sit for about 1/2 hour. The longer it sits the hotter it gets, especially if left in the refrigerator. OR you can combine all ingredients in a crockpot for a cooked salsa. Cook until it boils. Cool and put into prepared jars for use later. Store on shelves.

**Fresh tomatoes are used for the fresh salsa. For cooked salsa use 4 cans (28 oz) stewed tomatoes. The cooked salsa is especially awesome if added to your favorite chili recipe.

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