Peppy Salsa
It's as much a ritual as going back to school in September. The phone rings: "I've lost my recipe and we can't make it through the winter without a few batches of Peppy Salsa," says a distressed reader.
Servings: Makes 11 cups (2.75 L)
Ingredients:
| Nutritional Info | |
| Per tbsp (15 mL): about | - |
| cal | 6 |
| pro | trace |
| total (0 g sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 41 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 3% |
| vit C | 12% |
| folate | 1% |
-
8 oz. (250 g) Jalapeno peppers
8 cups (2 L) coarsely chopped peeled tomatoes
3 cups (750 mL) chopped seeded Cubanelle, Anaheim or banana peppers
2 cups (500 mL) chopped onions
2 cups (500 mL) cider vinegar
1 cup (250 mL) each chopped sweet red and yellow pepper
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:
On a cutting board and wearing rubber gloves, cut jalapeno peppers in half lengthwise; remove and discard ribs and seeds. Chop finely to make 1 cup (250 mL).
In large nonaluminum saucepan, combine jalapenos, tomatoes, Cubanelles, onions, vinegar, red and yellow peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil. Reduce heat to medium-low; simmer, stirring, for 1 hour or until thickened and 1 tbsp (15 mL) placed on plate flows slowly in 1 stream when tilted. Add coriander; cook for 5 minutes.
Canning: Ladle into 2-cup (500 mL) sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids; screw on bands fingertip tight. Process in boiling water bath canner for 20 minutes; let cool on racks.
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