Salsa

Salsa - heat for winter

Ingredients

2 large onions chopped

1 TBSP olive oil

3 large peppers, cleaned and chopped into small cubes preferably  green, red and yellow

2 - 4 chili peppers, chopped

2 tsp Epicure Minced Garlic

1.5 kg of Roma tomatoes

6 tbsp balsamic vinegar or wine vinegar

1 tbsp Lime juice

1 tbsp olive oil

1 - 2 tbsp Epicure  Poco Picante salsa Mix

1 tbsp Epicure Guacamole Dip Mix

1 - 2 tbsp  Epicure Fajita Seasoning

1 tbsp of sugar

Epicure Sea Salt and Pepper to taste

DIRECTIONS

Peel tomatoes and  cut into cubes.

In a large skillet or pan heat oil over medium-high heat until hot, add garlic, onion and sauté for 5 minutes until onions are translucent . Using Epicure 2 in 1 Citrus Press squeeze juice out of a lime.

Put chopped tomatoes  and peppers into large pot, add onion mix and all remaining ingredients.  Simmer everything for about 20—30 minutes, until  vegetables are tender and salsa thickens.  Use Ground Meat Separator /hand held blender  to reach desired consistency . Taste, add herbs and spices if needed.

Pasteurize your salsa for 20 minutes in previously sterilized jars.

To pasteurize, place jars on rack in large canning kettle. Add water 3/4 of the way up jars. Cover pot with a lid and bring water to a boil. Simmer for at least 20 minutes. Let cool. Tighten lids after they "pop" and store in a cool, dark place. The "popping" sound is made when processed jars begin to cool and a vacuum is created for an airtight seal.