Name: Salsa
Ingredients: 1 (28 oz.) can tomatoes; 1 medium-size green bell pepper, stemmed, seeded and coarsely chopped; 2 cloves garlic; 8 c. (about 2 1/4 lb.) fresh jalapeño chilies (green, immature, hottest or red, ripe, mellower or both), stemmed and seeded; 1 medium-size onion, cut into chunks; 1 (29 oz.) can or 3 c. tomato purée; 2 c. dry red wine; 3 tbsp. sugar; 2 1/2 tbsp. red wine vinegar; 2 1/2 tbsp. distilled white vinegar or red wine vinegar; 1 1/2 tsp. pepper; 1 1/2 tsp. dry basil; 1 tsp. cayenne (optional); 1 tbsp. Worcestershire; 2 tsp. salt or to taste

Salsa

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Salsa is an impressive dinner. Made with 1 (28 oz.) can tomatoes, 1 medium-size green bell pepper, stemmed, seeded and coarsely chopped, 2 cloves garlic, 8 c. (about 2 1/4 lb.) fresh jalapeño chilies (green, immature, hottest or red, ripe, mellower or both), stemmed and seeded and 1 medium-size onion, cut into chunks, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Place about half of the tomatoes and their liquid, bell pepper, garlic, jalapeños and onion in a blender or food processor and whirl until finely chopped.

Pour into a 5 to 6-quart pan. Finely chop remaining tomatoes, bell pepper, garlic, jalapeños and onion and add to pan.

Stir in tomato purée, wine, sugar, wine vinegar, distilled vinegar, pepper, basil, cayenne and Worcestershire.

Bring to a boil over high heat; reduce heat and simmer, uncovered, stirring often until mixture is reduced to about 3 quarts, about 30 minutes.

Add salt to taste.

Let cool, then serve.

Or store to use as needed; ladle salsa into refrigerator or freezer containers (1 to 2-cup size) and cover. Store in the refrigerator up to 2 weeks or freeze for longer storage.

Makes about 11 cups.

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