Peppy Salsa

By The Canadian Living Test Kitchen

294 people added this to their Recipe Box

This recipe makes 11 cup (250 mL) servings

Nutritional Info
per 1 tbsp 15 mL : about	-
cal	66 cal
pro	00 pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	41 mg41mg sodium
% RDI:	-
iron	11 iron
vit A	22 vit A
vit C	1717 vit C
folate	11 folate

More great recipes from this menu:

Put up a whole season's supply of this favourite salsa – a much-requested recipe every season.

Ingredients

8 oz jalapeno peppers 8 8oz ozjalapeno pepperjalapeno peppers
8 8cups cupscoarsely chopped, peeled tomatotomatoes
3 3cups cupschopped seeded, Anaheim, Cubanelle pepperCubanelle peppers, or sweet banana peppers
2 cups chopped onions 2 2cups cupschopped oniononions
2 cups cider vinegar 2 2cups cups cider vinegar
1 cup chopped sweet red peppers 1 1cup cupchopped sweet red peppersweet red peppers
1 cup chopped yellow peppers 1 1cup cupchopped yellow pepperyellow peppers
4 garlic cloves , minced4 4garlic clovegarlic cloves, minced
1 can (5-1/2 oz/156 mL) tomato paste 1 1can can(5-1/2 oz/156 mL) tomato paste
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 tbsp salt 1 1tbsp tbspsalt
2 tsp paprika 2 2tsp tsppaprika
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped 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.

Source : Canadian Living Magazine: August 2007