Pico de Gallo – Hot Salsa
6 medium tomatoes, diced
2 cups diced onions
1 bell pepper, chopped
2 canned tabasco peppers, minced
2 jalapeno peppers, minced
1 tablespoon powdered new mexico red peppers
1 tablespoon Pico de Gallo powder
2 tablespoon lime juice
1/4 cup brown sugar
2 tsp salt
2/3 cup vinegar, (use as much as possible from canned chilies)
4 tablespoon minced cilantro
2 oz Big Jim green chilies, chopped
1/2 teaspoon tabasco sauce (if chilies used are fresh)
1 cup tomato sauce
Bring above ingredients to a simmering boil.
Fill sterilized pint jars and can 10 minutes in boiling water bath.
Serve fresh if desired (omit the cooking and canning)
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