Peppy Salsa

By rdgplus3

Put up a whole season's supply of this favorite salsa – a much-requested recipe every season.
Source: Canadian Living Magazine: August 2007
• Portion size 11 cups (2.75 L)

Ingredients

• 8 oz (227 g) jalapeno peppers
• 8 cups (2 L) coarsely chopped, peeled tomatoes
• 3 cups (750 mL) chopped seeded, Anaheim, Cubanelle peppers, or sweet banana peppers
• 2 cups (500 mL) chopped onions
• 2 cups cider vinegar
• 1 cup (250 mL) chopped sweet red peppers
• 1 cup (250 mL) chopped yellow peppers
• 4 garlic cloves, minced
• 1 can (5-1/2 oz/156 mL) tomato paste
• 2 tbsp (30 mL) granulated sugar
• 1 tbsp (15 mL) salt
• 2 tsp (10 mL) paprika
• 1 tsp (5 mL) dried oregano
• 1/4 cup (60 mL) chopped fresh cilantro

Preparation

Step 1

Wearing rubber gloves, seed, core and finely chop jalapeno peppers to make 1 cup (250 mL).

In large heavy nonaluminum pot, combine jalapenos, tomatoes, Cubanelle peppers, onions, vinegar, red and yellow peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil, stirring often. Reduce heat to medium-low; simmer, stirring often, until thickened enough that 1 tbsp (15 mL) dropped onto plate flows slowly in 1 stream when plate is tilted, about 1 hour.

Add coriander; simmer, stirring occasionally, for 5 minutes.

Using funnel and ladle, fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.

Boil jars in boiling water canner for 20 minutes. Transfer jars to rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Refrigerate after opening.