This recipe makes several jars of spicy salsa that's great for gift-giving or to just have in your pantry.
Ok here is my only warning, I changed a few things and after 6 batches here is my current, onions same, tomatoes same, I have used sweet peppers and banana same amount little difference, 1 8 oz can paste, 2T apple cider vinegar, adds sweet to allow for less sugar, and it also keeps levels ok for canning, 5 cloves chopped garlic, salt same, sub red crushed pepper for cayenne, 1/2t cumin, 3T brown sugar, 2T white, now the big changer is yellow bell peppers they are sweeter and to me less dirty tasting,(all peppers =around 2 1/2 cups) and 1 T lemon juice. I add jalapeno peppers 2 omit the seeds for milder, buy pickled for milder yet. We also like 1t cilantro. Here is the thing I have found.... The type of tomato changes the salsa more than anything. I made my 1st batch with sweeter tomatoes (I exclude some sugar 1T of each I think is what I used with sweeter tomatoes), and my last with late season seconds they are from one end of the spectrum of sweet to the other overly tomato tasting... Keep this in mind. Al
As the recipe is way too sweet..tried a batch with a tablespoon less of each white and brown sugar...still too sweet...next batch I will use little to no sugar...its way too sweet!!
Amazing flavour but I would omit the sugar completely or put 1/8 of what the recipe says. I have a sweet tooth and I found this too much, Other than that I would use more spice (my preference, I love things spicy). Dice/chop things on your preference of chunkiness. I found that the bigger the tomato, (don't bother peeling), the chunkier the salsa!
Loved it. Added some extra Jalapenos and habanero peppers for some heat. It made it perfectly sweet and hot.
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