PEPPY SALSA

INGREDIENTS

• 1/2 lb. jalapeno peppers
• 8 c. coarsely chopped peeled tomatoes
• 3 c. chopped & seeded Cubanelle, Anaheim or sweet banana peppers
• 2 c. chopped onions
• 2 c. cider vinegar
• 1 - 5-1/2 oz. can tomato paste
• 2 tbsp. granulated sugar
• 1 tbsp. salt
• 2 tsp. paprika
• 1 tsp. dried oregano
• 1/4 c. chopped fresh coriander (optional)
• 1 c. each chopped sweet red & yellow peppers*
• 4 cloves garlic, minced

DIRECTIONS

1. On plastic cutting board and wearing rubber gloves, cut jalapeno peppers in half. Discard ribs and seeds. Finely chop to make 1 cup.
2. In large non-aluminum saucepan, combine all ingredients, except coriander.
3. Bring to a boil. Reduce heat and simmer, stirring often, for one hour or until thick. To test thickness, place 1 tablespoon of salsa on plate and tilt. Salsa should flow slowly in one stream.
4. Add coriander and cook 5 minutes.
5. Boil and sterilize jars for canning. Using a funnel, fill jars, leaving 1/4 inch head space. Cover with lid; screw on bands. Can in water bath at a rolling boil for 20 minutes.

* For peppers, 1 red, 2 green, 2 yellow and 1 orange would equal about 5 cups.

YIELD: Eleven cups (about 6 pints).

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