Everybody Salsa

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Last weekend Paul and I had our annual salsa making day. We set aside a full day for the necessary chopping and cooking. I used to make this recipe on my own and I can tell you it is far better to make with someone to help out! I've used this recipe for almost 15 years and have it down to perfection now.

We double the recipe and it makes about 30 pint jars. We use this salsa for far more than just dipping chips. You can serve this salsa with burgers or grilled cheese sandwiches, or mixed with cream cheese as a dip. Spoon it over popular Tex-Mex dishes such as burritos.

This recipe is based upon one which originally appeared in Canadian Living magazine.   

Tomato Pepper Salsa

8 cups (2 L) chopped peeled tomatoes (use Roma tomatoes for a thicker salsa)
4 cups (1 L) chopped cubanelle, Anaheim or sweet banana peppers
2 cups (500 mL) chopped onions
2 cups (500 mL) cider vinegar
1 cup (250 mL) chopped sweet red peppers
1 cup (250 mL) chopped seeded jalapeno peppers (use gloves when chopping. We add some scotch bonnet peppers for extra kick. Increase or decrease based upon your heat preference)
4 cloves garlic, minced
1 can (5-1/2 oz/156 mL) tomato paste (I normally double this for a thicker salsa)
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) salt
2 tsp (10 mL) paprika
1 tsp (5 mL) dried oregano
1/4 cup (50 mL) chopped fresh coriander

In large heavy saucepan, bring to boil tomatoes, peppers, onions, vinegar, red peppers, jalapeno peppers, garlic, tomato paste, sugar, salt, paprika and oregano, stirring often. Reduce heat to medium-low; simmer for about 1 hour or until thick enough to coat spoon. Stir in coriander (if using); simmer 5 minutes longer. Fill and seal jars; process in boiling water bath for 20 minutes.

If you're lucky you have someone like Paul to help:

Comments

[Barb Cabot]

Thanks Jerry, The salsa looks yummy...mmmmmm! I'm going to try to make this and hope that my husband will be as great an assistant as Paul. Grazie! or should I say Gracias?

[Robert]

Jislaaik (sorry, no translation) but that looks like a LOT of salsa! And the ingredient list reads like some arcane alchemy experiment (a delicious experiment I might add).

Definitely something that I want to try. How long will the salsa store for?

[Rose]

mmmmmm good! I can almost smell it down here.

[Jerry]

Barb - it is my favourite salsa recipe - and we have tried lots of them I add more hot peppers because we like the heat. We also add extra cilantro because we like that. I know some who leave it out (oh no!).

Robert - we never have any which lasts more than a year in the fruit cellar. It is a great way to use up tomatoes at this time of the year.

Rose - I wondered if you had fallen off the face of the earth! LOL If you are a good sister you may get some!

[Rose]

Hey - it's been a busy time for me....and I' always a good sister.

[Jerry]

You are? Who knew? I guess some of the salsa will have to come your way then! *smile*