Consider this version of fresh salsa to be "medium" on the heat scale. The recipe makes about 4 c. Keep it in the refrigerator.
Consider this version of fresh salsa to be "medium" on the heat scale. The recipe makes about 4 c. Keep it in the refrigerator.

Kay's Ohio Salsa

Ingredients

2 c. cored, peeled and chopped fresh tomatoes    
1 c. seeded and chopped sweet peppers    
1/2 c. seeded and chopped hot peppers  
1/2 c. chopped onions    
2 garlic cloves - chopped 
1 tsp. chopped cilantro  
1 tsp. salt    
1 tsp. paprika    
3/4 c. cider vinegar  
1 (6-oz.) can tomato paste
2 c. cored, peeled and chopped fresh tomatoes 1 c. seeded and chopped sweet peppers 1/2 c. seeded and chopped hot peppers 1/2 c. chopped onions 2 garlic cloves - chopped 1 tsp. chopped cilantro 1 tsp. salt 1 tsp. paprika 3/4 c. cider vinegar 1 (6-oz.) can tomato paste

Directions

1.   Combine the tomatoes (pear types such as Roma or San Marzano work best), sweet pepper, hot pepper, onion, garlic and cilantro in a large saucepan.  
  
2.   Add the salt, paprika, cider vinegar and tomato paste.  
  
3.   Bring the mixture to a boil. Reduce heat and simmer 20 minutes.
1. Combine the tomatoes (pear types such as Roma or San Marzano work best), sweet pepper, hot pepper, onion, garlic and cilantro in a large saucepan. 2. Add the salt, paprika, cider vinegar and tomato paste. 3. Bring the mixture to a boil. Reduce heat and simmer 20 minutes.
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