Print Friendly Recipe
- Prickly Pear
Serves/Makes:8 pints or more
- 1 whole bulb fresh garlic
- 1/2 small 3 oz (84 grm). can diced jalapena peppers (or to taste)
- 3 green bell peppers
- 3 large sweet onions
- 5 ribs celery
- 5 lbs (2.3 kg). tomatoes
- 1 7 oz (196 grm). can diced green chiles
- 1-1/4 cups (300 ml) cider vinegar
- 1 8 oz (224 grm). can tomato sauce
- 1 6 oz (168 grm). can tomato paste
- 1 tsp (5 ml) sea salt
- 10 tbsp (150 ml) sugar (or to taste)
- 2 tbsp (30 ml) constarch with 1/4 cup (60 ml) water to form slurry
- Finely dice all vegetables and place in a large stock pot.
- Mix vinegar, tomato sauce, tomato paste, sea salt and sugar together and pour over vegetables.
- Add the cans of jalapenas and green chiles.
- Cook, after bringing to a boil and then to a simmer, for about 30 minutes.
- Stir often.
- If a salsa with a high viscosity is desired, add the slurry and cook until thickened. (This will help the salsa adhere to the tortilla chips it's served with.)
- Pack in hot, sterile pint jars.
- Process for 45 minutes in a boiling water bath.
- My family has been making this salsa for many years--much to the delight of our friends. Everyone seems disappointed when the last jar has been opened.
As this salsa is such a hit and goes so fast I triple the recipe and come out with approximately 30 pints.
I find it handy to use a food processor to chop the fresh vegetables.
I also use this salsa as my main flavoring for guacamole. Just use avocados, lemon juice, salt, salsa and sour cream--if you make a large batch you can successfully freeze and thaw as needed.
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