In honor of National Salsa Month, we have a delicious treat for you.
Every Christmas, QLCers receive a very special gift from our Production Manager Audrey Dittmar: homemade salsa. And she has agreed to share her recipe with you.
I REPEAT: AUDREY’S SALSA RECIPE COMING IN HOT.
Now, we’re told she has a mystery ingredient that must remain a secret, but believe us when we say you will want to run, not walk to your kitchen to try out the below recipe.
- Peeled, chopped tomatoes
- One bell pepper (I prefer yellow or orange, but red or green are fine too)
- Two jalapenos seeded and diced
- Your choice of hot peppers depending on how hot or not you like your salsa
- One onion diced (yellow or white)
- 4 tsp. salt
- 1/2 cup cider vinegar
- Minced garlic
- Chili powder to taste
- 1 6 oz can tomato paste
Place all of the above except for tomato paste in a pot and simmer for 20 minutes, remove about one-third of it and puree in a blender, add it back to the pot along with the can of tomato paste, stir and let simmer another 10 minutes. Pour into hot canning jars, Aud typically uses pint-size and then processes either in a pressure canner or hot water bath.