Updated: Aug 17
This salsa has become a staple in our house and has been continuously requested. The salsa is best made in the summer, when field-ripened tomatoes are in season.
4 cups tomato, chopped
1/2 cup onion, diced
4 cloves garlic, peeled & minced
1/2 Sweet Red Pepper, chopped
4 Jalapeno Peppers, seeded & minced
1/2 cup Red Wine Vinegar
1/4 cup Fresh Cilantro, chopped
2 TBSP Orange juice
1 TBSP Lime juice
1 Tsp Granulated sugar
1/4 cup Tomato paste
Salt & Pepper, to taste
Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar, salt & pepper in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar.