HOME Bear River, NS Canoeing the Thelon "Down Under" From Mayflower to Milford Corner.htm Of Lynx and Moose.htm Our Cookbooks Some Famly History The Hunt Camp The Geological Years The Grampy Tapes Walking the Camino

 

 

 

Peppy Salsa

 

  • 1/2-cup                         jalapeno peppers
  • 8 cups                          coarsely chopped peeled tomatoes
  • 3 cups                          chopped seeded Cubanelle, Anaheim or sweet banana peppers
  • 2 cups                          chopped onions
  • 2 cups                          cider vinegar
  • 1 cup                            each sweet red and yellow peppers
  • 4 cloves                        minced garlic
  • 1 can (5.5 oz)                tomato paste
  • 2 tbsp                          granulated sugar
  • 1 tbsp                          salt
  • 2 tsp                            paprika
  • 1 tsp                            dried oregano
  • 1/4 cup                         chopped fresh coriander
  • 2 tbsp                           lime juice

 

Seed and chop fine the jalapeno peppers (and for Heaven's sake wear rubber gloves!!!) to make 1 cup.

Combine jalapeno's, tomatoes, Cubanelle peppers, onions, vinegar, sweet peppers, garlic, tomato paste, sugar, salt, paprika, and oregano in large heavy non-aluminum sauce pan and bring to boil.

Reduce heat to medium-low; simmer, stirring often for 1 hour or until thickened. To test for thickness place 1 tbsp salsa on plate and tilt plate; salsa should flow smoothly in one stream.

Add coriander and cook for 5 minutes.

Just before bottling add lime juice and stir.

Pour into hot sterilized canning jars leaving 1/2-inch headspace. Seal with prepared lids and screw on bands. Process takes about 2 hours with two people and produces about 22 cups of salsa.