This recipe, from the September 1992 Canadian Living magazine, has been my go-to recipe for home made tomato salsa for years. The suggested variation allows me to make it sweet or hot as I like (I usually make a bit of both).
Make this salsa when tomatoes and peppers are plentiful and cheap (August and September, in my area) and you’ll have a ready supply of great salsa all year long!
Peppy Tomato Salsa
Summary: This is my favourite salsa, with just the right amount of sweet and heat for my taste.
- 1/2 lb. 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 chopped sweet red pepper
- 1 cup chopped sweet yellow pepper
- 4 cloves garlic, minced
- 1 can (5.5oz) tomato paste
- 2 Tbsp. granulated sugar
- 1 Tbsp. salt
- 2 tsp. paprika
- 1 tsp. oregano
- 1/4 cup chopped fresh coriander
- (Variations: Hot Salsa: Add 1-1/2 tsp. hot pepper sauce (or 1 Tbsp; minced hot pepper) to cooked salsa).
- On a plastic cutting board and wearing rubber gloves, cut jalapeno peppers in half and discard ribs and seeds. Chop finely to make 1 cup.
- In a large, heavy, non-aluminum saucepan, combine all ingredients except coriander. Bring to a boil.
- Reduce heat to medium-low and simmer, stirring often, for 1 hour or until thickened. To test for proper thickness, place 1 Tbsp. of salsa on a plate and tilt the plate. Salsa should flow slowly in one stream.
- Add coriander and cook for 5 minutes.
- Prepare canning jars and lids per the suppliers instructions. Fill with very hot salsa, leaving 1/4 inch head space. Cover with lids and bands as directed by manufacturer. Process in boiling water bath for 10 mintues.
Prep time: 30 min
Cook time: 60 min
Total time: 1 hour 30 min
Number of servings (yield): 8