This is a salsa that originates from living in the North Oak Cliff area of Dallas, Texas known as Kessler Park. Our community is interspersed with wonderful Tex-Mex restaurants and markets, and this salsa was created by my husband and me on a Sunday afternoon, and is a family favorite.
3 quart-sized jars
1 large onion - either white or red
2 jalapeno peppers - mild for a mild sauce, and hot for a hot sauce
1 sweet banana pepper
1 bunch cilantro
1 bulb fresh garlic
1 small can green chili's
1 small can tomato sauce
No nutrition information available
Drop the tomatoes into boiling water for a few seconds, then peel.
In your Cuisinart mixer, pulse the tomatoes until chopped finely, but not turned into liquid. Transfer the tomatoes into a large bowl.
Chop the onion, garlic, jalapeno peppers and banana peppers one at a time in the Cuisinart, and put into the tomato mixture as they are chopped.
Drain green chili's can and place into mixture, then add the small can of tomato sauce.
Add ¾ teaspoon of cumin, 1 teaspoon salt, ½ teaspoon. black pepper, and ¾ teaspoon chili powder. (Add additional seasonings to taste.) Stir to make sure it is blended completely.
Put into 1-quart Mason jars, seal tightly. Allow to sit overnight in the refrigerator, then serve with chips or your favorite Tex-Mex cuisine and enjoy.