- Salsa = Chunky
- Picante = Less Chunky
- Pico de gallo = Chunky with heat
Here is the recipe that we start from:
9 jalapeno peppers - seeded and finely chopped (save some seeds for hotness)
15 medium tomatoes (we like Roma tomatoes the best)
1 large chopped onion
1 large green pepper chopped
1 medium red pepper chopped
3 cloves garlic chopped
1 5.5oz can tomato paste
3/4 cup vinegar
3 tbsp. white sugar
1 tbsp. pickling salt
2 tsp. paprika
3 tbsp. finely chopped cilantro
1/2 tsp. ground cumin
Blanch tomatoes - rinse in cold water, peel and chop. Add all chopped ingredients to a saucepan (except cilantro). Add jalapeño seeds according to desired hotness.
Simmer uncovered for 1 hour. Add cilantro and stir to combine, cooking another 15-30 minutes until desired consistency.
Process for 20 minutes in a water bath.