- ½ lb Jalapeños (5 with seeds) (Or a variety of hot peppers ie. hot bananas, cherry, or habanera - add the peppers to taste. It can take a while for the heat to show so simmer and taste before adding lots )
- 3 cups Cubeneala, Anahey, or sweet banana peppers
- 8 cups of Tomatoes
- 2 cups chopped onions
- 1/2 cup cider vinegar (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
- 2 cans tomato paste (If it appears to liquid add 3 cans)
- 4 cloves of garlic ( Or to taste )
- 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 because it adds sweetness)
- Black beans * optional
Cut the tomatoes coarsely because they will shrink a bit with cooking and if too finely cut the salsa won’t be very chunky.
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 canning jars.
This recipe was handed down to me by a friend who worked with me. It is the only salsa my husband will eat, so that really speaks to how yummy this stuff is!