To make a hotter version of this salsa, add a few drops of hot pepper sauce just before serving.
5 cups (1.25 L) chopped seeded peeled tomatoes
1/2 cup (125 mL) vinegar
2 tbsp (25 mL) sugar
3/4 cup (175 mL) chopped onion
2 tbsp (25 mL) lime juice
3/4 cup (175 mL) chopped green bell pepper
1 1/2 tsp (7 mL) pickling salt
1/2 cup (125 mL) chopped red bell pepper
1 tsp (5 mL) paprika
1 hot pepper, seeded and chopped
2 tbsp (25 mL) chopped fresh cilantro or parsley
1 clove garlic, crushed
1 tsp (5 mL) oregano, crumbled
1 can (5 1/2 oz/156 mL) tomato paste
Combine all ingredients except cilantro and oregano in a nonreactive Dutch oven. Bring to a boil, stirring constantly;
reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes. Add cilantro and oregano. Cook
mixture 15 - 20 minutes longer or until thickened. Pour into hot sterilized pint (500 mL) jars, leaving 1/2 inch (1.25 cm)
headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional salsa, if required, to
maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 25 minutes* in a boiling
water bath or freeze. Once opened, use within 3 weeks. Yield: 2 pint (500 mL) jars.
Preparation Tip: This recipe has the proper acid balance to prevent spoilage. Do not deviate from the proportions in any
manner. Do not increase jar size.
Hot Pepper Caution: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and
avoid touching any exposed skin.
My note, I did not add either cilantro or oregano. I DID use the hottest pepper I could find at my market. Oh my oh my it was soooooo good!!
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