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Tomato Pepper Salsa

Country.Chef's picture
Ingredients
  Chopped peeled tomatoes 2 Liter
  Chopped cubanelle/Anaheim / sweet banana peppers 4 Cup (64 tbs)
  Chopped onions 500 Milliliter
  Cider vinegar 500 Milliliter
  Chopped sweet red peppers 250 Milliliter
  Chopped seeded jalapeno peppers 250 Milliliter
  Garlic 4 Clove (20 gm)
  Canned tomato paste 156 Milliliter
  Granulated sugar 25 Milliliter
  Salt 15 Milliliter
  Paprika 10 Milliliter
  Dried oregano 5 Milliliter
  Chopped cilantro 50 Milliliter
Directions

In large heavy no aluminum saucepan, combine tomatoes, Cuban Elle peppers, onions, vinegar, red peppers, jalapeno peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil, 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 for 5 minutes longer.
Fill and seal canning jars; process in boiling water bath for 20 minutes.
Makes about 9 cups (2.25 L).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Boiled
Ingredient: 
Vegetable
Servings: 
9

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