Super Bowl Salsa
Super Bowl Salsa
½ lb Jalapeños (5 with seeds)
* I often use a variety of hot peppers depending on how hot I want it. ie. hot bananas,cherry, habanera anything the market has. I usually add a few and then taste and add more to taste. It takes a while for the heat to show so let it simmer for a while before adding more or you may be surprised!

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.