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Gar’s Salsa

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Servings: about 4 quarts

Ingredients

  • 8 quarts tomatoes, washed and chopped
  • 5 sweet peppers, seeds and membrane removed, cut into half-inch pieces
  • 2 to 3 hot peppers (depending on degree of heat desired), diced
  • 6 large onions, skinned and chopped
  • 2 cups brown sugar
  • 3 cups cider vinegar
  • 3 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon allspice
  • 1 teaspoon ground cloves
  • 1 tablespoon fresh ginger root, minced
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Method

  1. Place all of the ingredients in a non-reactive pot.
  2. Simmer slowly until very thick, about 3 hours. Stir frequently to prevent scorching.
  3. Ladle into small, sterile glass jars while hot.
  4. Refrigerate (will last for several weeks).

Hudson Valley Restaurant Week is back this April 8-21!