Salsa Recipe – Eats Now

Name: Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 oz.) can tomatoes; 1 medium-size green bell pepper, stemmed, seeded and coarsely chopped; 2 cloves garlic; 8 c. (about 2 1/4 lb.) fresh jalapeno chilies (green, immature, hottest or red, ripe, mellower or both), stemmed and seeded; 1 medium-size onion, cut into chunks; 1 (29 oz.) can or 3 c. tomato puree; 2 c. dry red wine; 3 Tbsp. sugar; 2 1/2 Tbsp. red wine vinegar; 2 1/2 Tbsp. distilled white vinegar or red wine vinegar; 1 1/2 tsp. pepper; 1 1/2 tsp. dry basil; 1 tsp. cayenne (optional); 1 Tbsp. Worcestershire; 2 tsp. salt or to taste

Servings: persons

1 (28 oz.) can tomatoes
1 medium-size green bell pepper, stemmed, seeded and coarsely chopped
2 cloves garlic
8 c. (about 2 1/4 lb.) fresh jalapeno chilies (green, immature, hottest or red, ripe, mellower or both), stemmed and seeded
1 medium-size onion, cut into chunks
1 (29 oz.) can or 3 c. tomato puree
2 c. dry red wine
3 Tbsp. sugar
2 1/2 Tbsp. red wine vinegar
2 1/2 Tbsp. distilled white vinegar or red wine vinegar
1 1/2 tsp. pepper
1 1/2 tsp. dry basil
1 tsp. cayenne (optional)
1 Tbsp. Worcestershire
2 tsp. salt or to taste

1
Place about half of the tomatoes and their liquid, bell pepper, garlic, jalapenos and onion in a blender or food processor and whirl until finely chopped.
2
Pour into a 5 to 6-quart pan. Finely chop remaining tomatoes, bell pepper, garlic, jalapenos and onion and add to pan.
3
Stir in tomato puree, wine, sugar, wine vinegar, distilled vinegar, pepper, basil, cayenne and Worcestershire.
4
Bring to a boil over high heat; reduce heat and simmer, uncovered, stirring often until mixture is reduced to about 3 quarts, about 30 minutes.
5
Add salt to taste.
6
Let cool, then serve.
7
Or store to use as needed; ladle salsa into refrigerator or freezer containers (1 to 2-cup size) and cover. Store in the refrigerator up to 2 weeks or freeze for longer storage.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (28 oz.) can tomatoes, 1 medium-size green bell pepper, stemmed, seeded and coarsely chopped, 2 cloves garlic, 8 c. (about 2 1/4 lb.) fresh jalapeno chilies (green, immature, hottest or red, ripe, mellower or both), stemmed and seeded, and more.

Yes, Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa

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