8 C Tomatoes, peeled and chopped
Prepare all chopped ingredients as directed, or adjust quantities of Jalapeno and hot banana peppers to produce desired range of salsa taste temperatures, from mild to extremely hot. All the peppers should be roasted and pealed. Make sure to use rubber gloves when pealing the peppers...just incase your skin is sensitive to the heat.
Place all ingredients in a large stock pot and simmer until thickened. Pour hot mixture into sterilized jars, leaving about 3/4 inch space between salsa and top of jar.
Seal, following directions for a hot water bath or pressure cooker. The instructions for the hot water bath are included when you purchase new canning jars or new seals.
The salsa should store for at least one
year when (if) properly sealed. You can also store this salsa in the fridge for about 1 month.
2 C Sweet Red and Green Bell Peppers, chopped
1/2-1 C Jalapeno Peppers, seed-in and chopped, roasted (Less for mild, more for hot!)
1-3/4 C nbspSweet Banana Peppers, roasted, chopped
2 C Hot Banana Peppers, roasted, chopped
2 C Spanish or Red Onions
1/4 C Cilantro/Colander/Chinese Parsley, chopped
2 C Cider Vinegar
8 cloves Garlic, crushed and minced
1 sm can Tomato Paste
2 tbs Sugar
1/2 tsp Salt
2 tsp Paprika
3 tsp Oregano (for fresh use 2tbs)