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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.