Sunday, August 10, 2008


I actually made this and I forgot to put in the taomato paste and the cilantro, and it was still a hit. It's very good. Now with all the peppers you would think it's very hot, but when you first make it it's not hot at all not even mild, in fact it's kind of sweet. But refrain from adding more peppers, because the longer you let in set in the jars before opening, the hotter it will get. In about a week, you will be able to start tasting the heat. In about a month you will have a good mild salsa, in about 6 months you will have a good hearty hot salsa. I don't know that we will ever get really hot salsa, because my family loves it so much it doesn't last that long.

1/2 pound jalapenos
8 cups coarsely chopped tomatoes, peeled
3 cups chopped, seeded Cubanelle, Anaheim, Sweet Banana Peppers or any hot pepper you like
2 cups chopped onions
2 cups cider vinegar
1 cup each of chopped sweet red and yellow peppers
6 cloves of garlic (recipe doesn't say - but likely minced)
1 can tomato paste
2 tablespoon sugar
1 tablespoon salt
2 teaspoon paprika
1 teaspoon dried oregano
1/4 cup chopped cilantro

Cut jalapenos in half discard ribs and seeds; chop finely to make 1 cup.
In large heavy non-aluminum saucepan combine (I put all the vegetables thru the food processor) EVERYTHING EXCEPT cilantro and bring to a boil.
Reduce heat to medium low and simmer, stirring often for 1 hour or until thickened; place 1 TBSP of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream; add cilantro and cook for 5 minutes.
Meanwhile, fill boiling water bath canner about two thirds full with hot water - bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring pot of water to a boil, boil new lids for 5 minutes, turn off heat and leave the lids in the water to use right away.
Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.
Place jars in rack set on edge of canner, lower filled rack into water, pour in enough simmering water to cover jars by 1 - 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.
Lift out rack; set on edge of canner; using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for seal, they are sealed properly if the lids are turned down; store in a cool, dark, dry place and refrigerate after opening Yields 14 pint sized (16 ounce)


The Mad Celt said...

Sounds delicious! Be careful with those jalapenos (salmonella scare...only if they're fresh). As the newest member of the "All Arkie Army", I wanted to stop by and say hello. I look forward to more of your recipes. Those mashed 'taters sound good, too.

Marci Nobles said...

I only by buy my vegetables from local farmers'. And thanks, for your comment. And those mashed tater's are my husbands favorite.