Peppy Salsa Peppy Salsa

Image: Edward Pon | Food Styling: Sandra Watson | Props Styling: Maggi Jones

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



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.

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
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Appetizers & Snacks

Peppy Salsa