Put up a whole season's supply of this favourite salsa – a much-requested recipe every season.
- Portion size 75 servings
- Credits : Canadian Living Magazine: August 2007
- 8 oz jalapeno peppers
- 8 cups coarsely chopped, peeled tomatoes
- 3 cups chopped seeded, Anaheim, Cubanelle peppers or sweet banana peppers
- 2 cups chopped onions
- 2 cups cider vinegar
- 1 cup chopped sweet red pepper
- 1 cup chopped yellow pepper
- 4 garlic cloves minced
- 1 can (5-1/2 oz/156 mL) tomato paste
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh coriander
MethodWearing 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.
Nutritional facts per 1 tbsp 15 mL : about
- Sodium 41 mg
- Calories 6.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0
- Vitamin C 17.0