Salsa Piquante Servings: 5 pints Time: 2 to 3 hours 5 lbs tomatos, about 15 medium 4 banana or cubanelle peppers (sweet), finely chopped 6 jalapenos, finely chopped (including seeds) 1 1/2 cups onions, chopped 1 cup green pepper, chopped 1 cup red pepper, chopped 3 cloves garlic, minced 1 small can tomato paste 3/4 cup white vinegar 3 tbsp. white sugar 1 tbsp. pickling salt 2 tsp. paprika 3 tbsp. fresh parsley finely chopped Blanch, peel and seed tomatos, chop coarsely. Combine tomatos and remaining ingredients, except parsley, in a large pot. Mix and simmer for about one hour until thickened. Stir often. Add parsley and simmer a further 15 to 30 minutes until desired consistency is reached. Fill hot sterilized jars and seal with new lids. Make sure the jars are sterilized and the salsa is boiling when you fill the jars. Comments: This makes a fairly hot salsa. The seeds from the jalapenos peppers give it the heat. If you want a less spicy salsa, do not put all the seeds in. If you like it really hot, put more jalapenos in. Return to Preserve Recipes