Monday, 14 January 2008

Salsa

8 sour apples, peeled
8 large tomatoes
4 green peppers, seeded
4 large onions
8 jalapeno peppers, seeded
6 gloves garlic
2 1/2 cups vinegar

Dice all the above (except the vinegar of course) into TINY pieces. Combine ingredients in large pot. Simmer for one hour, then add:

3 tbsp. salt
1/2 tbsp. paprika
1/2 tbsp. dry mustard
2 tsp. cayenne
1 tsp. oregano
1 tbsp. coriander (optional)

Simmer for 1/2 hour.

NOTE: In our slow cooker in Cuenca, the mixture took 6 hours to be ready. Thus, cook for awhile until all items are soft, then add spices, then cook until it looks like salsa.

Pack into hot jars and seal or do as we do: pack it into zip lock sandwich bags and freeze it!. Makes LOTS (!) like 5 jars or bags.