Texans loves hot, spice, Tex-Mex, Jalapenos and Chutneys!
We love Salsa's of any kind.
We have stores dedicated to Salsa.
There are hundreds of varieties.
12 Red Bell Peppers , chopped
12 Green Bell Peppers, chopped
3 Large Onions, chopped
1 quart of white vinegar
2 C sugar
1 1/2 TBS salt
I add a few Jalapenos that are Julienned.
Place peppers in a saucepan and cover them with boiling water and let stand for 5 minutes.
Drain and repeat for 10 minutes.
In another pan, boil for 5 minutes:
Add peppers and onion mixture to the vinegar and cook on medium heat until it boils again.
Store in canning jars in the refrigerator.
This is another Best of the Best Recipes!
1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds
Cut Jalapenos in half,seed them and julienne into 1/4" strips
Clean and julienne remaining vegetables
Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.
Peace in the Kitchen!