8-12jalapeños or mixed hot peppersdiced(the peppers were small to medium in size)
1large white oniondiced
1 1/2cupstomato sauce
1 1/2tablespoonsgranulated garlic
1 1/2tablespoonsgranulated onion
2tablespoonsagave nectarhoney or cane sugar(adding sugar is optional)
Salt to taste
Fresh cracked pepperto taste
Transfer the tomatoes to food processor and pulse to chop. Transfer to a large heavy pot and heat to medium heat.
When it comes to a boil, add all of the remaining ingredients.
Continue cooking the salsa at a low simmer, stirring now and then, for 1 hour or more. You want the salsa to reduce and become thick. A good way to taste the salsa for salt is to spoon out about 1/4 cup and let it come to room temperature before tasting. Recipe yields over 3 quarts. Once cool, store salsa in glass jars with a tight lid in the refrigerator for up to 3 weeks.
Variation: As you will see in the pictures that follow, I added these ingredients to the most recent batch. 1 poblano, 1 red bell pepper, 1 1/2 teaspoons fresh ground cumin seeds, 1 teaspoon Mexican oregano