Five Pepper Salsa

Name: Five Pepper Salsa
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 Anaheim chile peppers, diced; 2 banana peppers, diced; 794 grams tomato sauce; 794 grams diced tomatoes; 2 Tbsps chili powder; 2 Tbsps cornstarch; 2 larges green bell peppers, diced; 2 teaspoons Italian seasoning; 4 fresh jalapeno peppers, diced; 1 large onion, diced; 1 large red bell pepper, diced; 2 teaspoons salt; 1 Tbsp SPLENDA® Brown Sugar Blend; 170 grams tomato paste; 59 milliliters water; 59 milliliters white vinegar

You can never have too many hor d'oeuvre recipes, so give Five Pepper Salsan a try. This recipe makes 6 servings with 158 calories, 6g of protein, and 1g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up tomato paste, seasoning, tomato sauce, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a gluten free and vegan diet.

Instructions

In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and SPLENDA® Brown Sugar Blend. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.

Ingredients you will need

Peppers

Italian Seasoning

Jalapeno Pepper

Red Pepper

Banana Pepper

Anaheim Pepper

Chili Powder

Tomato Paste

Tomato Sauce

Brown Sugar

Tomato

Splenda

Vinegar

Onion

Salt

Equipment you will use

Pot

Mix the cornstarch and water, and stir into the salsa to thicken.

Ingredients you will need

Corn Starch

Salsa

Water

Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

Ingredients you will need

Salsa

Water

Equipment

Pot

Ingredients

Servings:

Anaheim chile peppers, diced 2

banana peppers, diced 794grams

tomato sauce 794grams

diced tomatoes 2Tbsps

chili powder 2Tbsps

cornstarch 2larges

green bell peppers, diced 2teaspoons

Italian seasoning 4

fresh jalapeno peppers, diced 1large

onion, diced 1large

red bell pepper, diced 2teaspoons

salt 1Tbsp

SPLENDA® Brown Sugar Blend 170grams

tomato paste 59milliliters

water 59milliliters

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.