Super Bowl Salsa

By Sarah Robson, RMT

June 30, 2018 • Recipes, Snacks

3 cups Cubeneala, Anahey, or sweet banana peppers

8 cups of Tomatoes – usually Romas but whatever you would like

2 cups chopped onions

¾ cup cider vinegar

* I start with ½ cup and add more to taste as it can have a strong vinegar taste. The longer you leave it post canning the more the vinegar taste will mellow out.

1 cup Red pepper

1 cup Yellow pepper

1 can of tomatoes

(I usually just add a few more fresh tomatoes because I always have lots to spare!)

2 cans tomato paste * can add 3 if feel that it is too liquidy

4 cloves of garlic * more if you are a garlic lover like me

2 TBsp of granulated sugar

1 TBsp salt

2 tsp of paprika

1 ½ tsp cayenne pepper

1 tsp of dried oregano

bunch of fresh cilantro (add near canning time so they stay greener)

1 cup Corn * optional (I usually use adds some sweetness)

Black beans * optional

Cut the tomatoes coarsely because the will shrink a bit with cooking and if too finely cut the salsa won’t be very chunky.

I bring the mix to a quick boil, but not too long as it can break down the tomatoes too much and lead to liquid salsa.

Simmer for 1 hour (or longer if to much liquid). Process in caner for 20 minutes.