How to Make Kay's Ohio Salsa

Consider this version of fresh salsa to be "medium" on the heat scale. The recipe makes about 4 c. Keep it in the refrigerator.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 c. cored, peeled and chopped fresh tomatoes
• 1 c. seeded and chopped sweet peppers
• 1/2 c. seeded and chopped hot peppers
• 1/2 c. chopped onions
• 2 garlic cloves - chopped
• 1 tsp. chopped cilantro
• 1 tsp. salt
• 1 tsp. paprika
• 3/4 c. cider vinegar
• 1 (6-oz.) can tomato paste
• Groceries
• Chef's Knives
• Chef's Knives
• Cutting Boards
• Ladles
• Measuring Cups
• Measuring Spoons
• Paring Knives
• Saucepans
• Wooden Spoons
• Saucepans
• Measuring cups

1. Combine the tomatoes (pear types such as Roma or San Marzano work best), sweet pepper, hot pepper, onion, garlic and cilantro in a large saucepan.

2. Add the salt, paprika, cider vinegar and tomato paste.

3. Bring the mixture to a boil. Reduce heat and simmer 20 minutes.

Tips & Warnings

• This recipe can be adjusted for a milder salsa by using a smaller amount of hot peppers and a larger amount of sweet peppers, keeping total peppers - sweet and hot - to 1 1/2 c.
• Wear rubber gloves when chopping hot peppers.
• Steam coming off the mixture as it simmers will be "hot" to the nose and lungs, and possibly irritating to some people.

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