Peppy Salsa
140 people added this to their Recipe Box
Put up a whole season's supply of this favourite salsa – a much-requested recipe every season.
Servings: 11 cups (2.75 L)
Ingredients:
| Nutritional Info | |
| per 1 tbsp 15 mL : about | - |
| cal | 6 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 41 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| vit C | 17% |
| folate | 1% |
Suggested Recipes
-
8 oz (250 g) jalapeno peppers
8 cups (2 L) coarsely chopped peeled tomatoes
3 cups (750 mL) chopped seeded Cubanelle, Anaheim or sweet banana peppers
2 cups (500 mL) chopped onions
2 cups (500 mL) cider vinegar
1 cup (250 mL) each chopped sweet red and yellow peppers
4 cloves garlic, minced
1 can (5-1/2 oz/156 mL) tomato paste
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) salt
2 tsp (10 mL) paprika
1 tsp (5 mL) dried oregano
1/4 cup (50 mL) chopped fresh coriander
Preparation:
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.
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.
Tags:
Source
Canadian Living Magazine: August 2007
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »