This is my basic recipe, but I do a lot of tasting

and adding while I’m making it, so feel free to

tweak the recipe to suit your family's tastes!

-Sally May

Ingredients

25 medium tomatoes, or 20 c. pureed tomatoes
2 onions, minced or finely chopped (about 2-1/2 c.)
2 c. diced green chilies
2 anaheim peppers, chopped
2 poblano peppers, chopped
10-12 jalapeno peppers, chopped (about 2 c.)
2 bell peppers, one red, one orange; chopped
4-8 habanero peppers, remove seeds, & finely chop to make 1/2 c. or more (depending on how spicy you like your picante)
1-2 serrano peppers, remove seeds, & chop. (This is optional because they’re hot!)
5 garlic cloves, crushed
¼ c. pickling salt
½ c. vinegar: white or seasoned rice vinegar, or a combination of these. The seasoned vinegar adds a little sweetness, but not too much!
1 c. fresh cilantro, chopped (opt.)

Directions

1. Slow cook (barely simmer) for 1-2 hours.
2. Add 1 c. water or more to desired thickness. If you need to thicken it, 1 can or part of a can of tomato paste could be used.

Notes:

The 20 c. tomatoes may include some canned tomatoes to fill in if you don’t have enough fresh. Stewed tomatoes or 1 can of Rotel are OK. Living on the ranch, I have to make do with what’s in the pantry sometimes.