Tomato-Pepper Salsa
This recipe makes 9 (2.25 L) servings
You can serve this salsa with burgers or grilled cheese sandwiches, or mixed with cream cheese as a dip. Spoon it over popular Tex-Mex dishes such as burritos.
Ingredients
- 8 cups chopped peeled tomatoes
- 4 cups chopped Cubanelle peppers, Anaheim or sweet banana_peppers
- 2 cups chopped onions
- 2 cups cider vinegar
- 1 cup chopped sweet red peppers
- 1 cup chopped seeded jalapeño peppers
- 4 cloves garlic, minced
- 1 can (5-1/2 oz/156 mL) tomato paste
- 2 tbsp granulated sugar
- 1 tbsp salt
- 2 tsp paprika
- 1 tsp dried oregano
- 1/4 cup chopped fresh coriander, (optional)
Preparation
In large heavy saucepan, bring to boil tomatoes, peppers, onions, vinegar, red peppers, jalapeno peppers, garlic, tomato paste, sugar, salt, paprika and oregano, stirring often. Reduce heat to medium-low; simmer for about 1 hour or until thick enough to coat spoon. Stir in coriander (if using); simmer 5 minutes longer. Fill and seal jars; process in boiling water bath for 20 minutes.
- Keywords : Condiments/sauces; Tomatoes; Red pepper; Boil; Onions;
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