Pepper-y Salsa

For over 25 years, we've loved the salsa at a favorite Tulsa eatery.  It is a slightly sweet heat that is consistent year round.  Well, recently we were in Tulsa, visiting and partaking of this yummy treat - and I suddenly realized the secret!  This is a versitile recipe which can easily be made year-round as it makes use of canned vegetables rather than fresh.

Here is my take on their Pepper-y Salsa.

* 3 heaping Tablespoons dried Cilantro flakes
* 3 Tablespoons onion powder
* 3 Tablespoons minced garlic
* 1 teaspoon salt
* 1/8 cup sugar
* 29 ounce can tomato sauce
* 28 ounce can peeled crushed tomato

* 14.5 ounce can diced tomato (saved until last)
* 12 ounces sweet jalapeno slices

Put all the items, except the diced tomatoes, into a food processor or blender.  Pulse to chop and blend into a fairly smooth blend and the tomatoes and peppers are the size you like to eat.  By hand (well using a wooden spoon), mix in the diced tomatoes.

Put the mix into containers (even re-use the pepper jar), seal and refridgerate.  After a couple hours of the flavors blending, the salsa is ready to eat!  Grab your favorite chips and go for it.  The hardest part is stopping.

If you can't find sweet jalapeno peppers in your store - make your own.  Open the jar of pepper slices and add as much of a 1/4 cup of sugar as you can fit into the jar.  Reseal, shake, turn upside down for a few minutes then shake again.  Repeat a couple times until sugar is disolved or filters down through the juice.  Refridgerate for a week or more (shaking occasionally) then your peppers are ready to use.