Prep 1 hr
Cook 1 hr 30 mins
Nice to use up some of those garden tomatoes and peppers. Adjust the heat to your own taste. You may want to leave out the Tomato paste, it is lovely with just the veggies.
- 1 3⁄4 cups hot peppers, chopped
- 12 cups tomatoes, peeled & chopped
- 3 1⁄2 cups sweet green peppers, chopped
- 2 cups red peppers, chopped
- 12 cloves garlic, chopped
- 2 teaspoons coriander
- 1 teaspoon dried cilantro
- 2 cups cider or 2 cups red wine vinegar
- 1 (5 1/2 ounce) can tomato paste (with herbs & spices)
- 3 tablespoons sugar
- 2 teaspoons paprika
- 1 teaspoon dry oregano
- 1 teaspoon salt
- 1 tablespoon pepper
- Mix all the ingredients together.
- Simmer 1 hour or until it reaches the right consistency about 1 hour.
- Put in sterilized pint jars, seal and water bath for 20 minutes.
I did not use the tomato paste. Just all the fresh stuff. This was very good that way too.
This is the second year that I have made this salsa, it is fantastic! The first year I made 3 batches of it (at about 15 pounds per pot) and it didn't even last three months with my family. This year I am making 5 batches, maybe that will last 6 months! I did drain the tomatoes after chopping because they were very juicy and added 1/2 to one whole can more of tomato paste. It just depends on how you like your salsa, this recipe is easy to play with.
Has a really nice kinda sweet and spicy taste. Thanks for sharing. I am updating this recipe. I think I have ate almost all the jars I put up last year, myself. Just came in to make sure that I remember what recipe I used so I can put up some more this year and was surprised that I had only rated it 4 stars. This one is a keeper..very very good!!