Categories: Sauces, Salsa 
      Yield: 7 servings 
  
           Sharon Stevens                           -size) 
      2 ts Garlic powder                       5 lg Onions (large fist size) 
      3 cn Green chilis (4-5 oz size)         16 lg Tomatoes (large fist size) 
    1/2    Bottle pickled jalepano             5 cn Tomato paste (5oz) 
           -peppers (not seeded, about         1 c  Water 
           -10-12 oz jar)                      1 ts Cayenne 
      5 lg Green peppers (large fist           1 ts Salt 
  
  Chop onions, tomatoes, and peppers to bite sized pieces.  Chop jalepano 
  peppers into small pieces. Chop chilis into small pieces. Mix the tomato 
  paste and the water together to make thick sauce. Add the garlic, cayenne 
  and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a 
  large oval roaster and slowly cook over low-med heat. Add the jalapeno's, 
  chili's and sauce with spices in it and stir until thoroughly mixed. 
  Continue cooking until everything is JUST heated. Spoon into sterilized 
  quart sealers and process in boiling water bath for 20 minutes. Makes about 
  7 quarts. 
   
  This makes a medium spicy salsa.  If hotter salsa is desired, adjust the 
  cayenne and the jalapeno peppers accordingly.  I have used this not only as 
  a salsa, but also for spaghetti sauce. Just add some browned, ground meat 
  and some oregano and basil! Voila, instant spaghetti sauce. This salsa won 
  a ribbon in our Annual Fall Fair for me! It came in second..... 
   
  Origin: Sharon Stevens Shared by: Sharon Stevens