4 c green and yellow peppers (green alone is fine too)
1 c red peppers
2 c onions
1 c jalapeno peppers (about five peppers)
4 cloves garlic, chopped fine
1 tsp oregano
2 tsp paprika
1 – 5½oz can tomato paste
1 tb salt
1 c apple cider vinegar
2 tbsp sugar
Chop veggies, throw everything in a large pot, simmer
uncovered about two hours, stirring often, until desired thickness.
Cool.
Makes
plenty and freezes well.
Leave jalapeno seeds in for hotter salsa.
Jalapeno pepper
juice will burn your skin and
eyes.
Be careful! If you get it on your skin, soak in milk.
*Another recipe from the wonderful cook, Cathy R!
