"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Five Pepper Salsa Recipe

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This recipe for Five Pepper Salsa, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


1 large onion, diced
10 large tomatoes, peeled and chopped
2 large green bell peppers, diced
1 large red bell pepper, diced
2 Anaheim chile peppers, diced
2 banana peppers, diced
4 fresh jalapeno peppers, diced
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup white vinegar
1 (28 ounce) can diced tomatoes
1 tablespoon SPLENDAŽ Brown Sugar Blend
2 tablespoons chili powder
1 1/2 teaspoons Italian seasoning
2 teaspoons salt
2 tablespoons cornstarch
1/4 cup water

In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and SPLENDAŽ Brown Sugar Blend. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.




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