Yummy Salsa

Submitted by: Kelly Harrouff

Makes: Approx. n/a

  • 1 c. + chopped hot chili pepper
  • 1 c. chopped long sweet banana peppers
  • 8 c. chopped tomatoes
  • 1-1/2 c. chopped onion
  • 1 c. chopped green bell pepper
  • 1 c. chopped jalepeno pepper
  • 2 T. sugar
  • 3 T. salt
  • 3 c. vinegar (this is not a type-o)
  • 4 cloves of garlic
  • 12 oz. tomato paste

Prepare ingredients and place in a large saucepot. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Ladle hot salsa into hot jars--leaving 1/4-inch headspace; remove any air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water bath.

Hostess' Note

Caution!: Be extremely careful when cutting the peppers! Wear gloves to keep the peppers from burning your hands, and be careful to not breathe in too much of the pepper's potent vapors while cutting (which can burn your sinuses). If at all possible, use a chopper to cut/chop the peppers after they have been de-seeded.

Note: The degree of spicy-ness will vary with each batch and with the kind of peppers that you use. If the salsa turns out to be too zippy for you, it can be easily tamed by adding more tomatoes before canning. Or, you can melt sour cream/cream cheese/shredded cheddar cheese/etc. with the salsa right before serving--this is especially tasty.

"This is probably my favorite salsa recipe! I find it to be better than store-bought salsas."


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