Izzy’s Salsa – From Roxy (real good)

Sharon Jergens

22 tomatoes

2 or 3 bellpeppers

1 cup white vinegar

⅓ cup salt

5 medium onions (chopped fine)

5 to 7 jalapeno peppers (cored and seeded)

¾ cup sugar

5 to 7 cloves garlic

3 Tblspn. chopped chives

3 Tblspn. cilantro

36 oz. tomato paste

Mix all ingredients together in large pan or stockpot. Bring to boil, reduce heat and simmer for 2 hours, stirring occasionally. Put into 9 to 12 sterilized hot pint jars. Top with rings and flats that have been heated in very warm, not boiling, water. Process in hot water bath for 5 minutes.

Sharon’s version: Increase the jalapenos to at least 10 and add a Poblano or Anaheim chile also. Add about ⅛ cup of Mexican oregano and ¼ cup of cumin. Proceed as directed. I also added a couple smoked jalapenos that Jim did on the smoker. Added a great smoky taste.

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