PEPPY SALSA

PEPPY SALSA image

Categories Tomato

Number Of Ingredients 14

8 oz (227 g) jalapeño peppers
8 cups (2 L) coarsely chopped, peeled tomatoes
3 cups (750 mL) chopped seeded, Anaheim, Cubanelle peppers, or sweet banana peppers
2 cups (500 mL) chopped onions
2 cups cider vinegar
1 cup (250 mL) chopped sweet red peppers
1 cup (250 mL) chopped yellow peppers
4 garlic cloves, minced
1 can (5-1/2 oz/156 mL) tomato paste
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) salt
2 tsp (10 mL) paprika
1 tsp (5 mL) dried oregano
1/4 cup (60 mL) chopped fresh coriander

Steps:

Wearing rubber gloves, seed, core and finely chop jalape?eppers to make 1 cup (250 mL). In large heavy nonaluminum pot, combine jalapen?tomatoes, Cubanelle peppers, onions, vinegar, red and yellow peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil, stirring often. Reduce heat to medium-low; simmer, stirring often, until thickened enough that 1 tbsp (15 mL) dropped onto plate flows slowly in 1 stream when plate is tilted, about 1 hour. Add coriander; simmer, stirring occasionally, for 5 minutes. Using funnel and ladle, fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil jars in boiling water canner for 20 minutes. Transfer jars to rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Refrigerate after opening.