To make a hotter version of this salsa, add a few drops of hot pepper sauce just before serving.

Yield: Makes 2 pint jars.



  • 5 cups chopped seeded peeled tomatoes
  • 3/4 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 hot pepper, seeded and chopped
  • 1 clove garlic, crushed
  • 1 can (5 1/2 oz/156 mL) tomato paste
  • 1/2 cup vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp lime juice
  • 1 1/2 tsp pickling salt
  • 1 tsp paprika
  • 2 tbsp chopped fresh cilantro or parsley
  • 1 tsp oregano, crumbled


  1. Combine all ingredients except cilantro and oregano in a nonreactive Dutch oven.
  2. Bring to a boil, stirring constantly; reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
  3. Add cilantro and oregano. Cook mixture 15 - 20 minutes longer or until thickened.
  4. 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.
  5. Add additional salsa, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth.
  6. Seal and process for 25 minutes in a boiling water bath or freeze.
  7. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time. Once opened, use within 3 weeks.
Nutritional analysis per 2 tbsp:


16 calories, 0.1 g fat, 0.6 g protein, 3.6 g carbohydrate, 0.8 g fibre, 127 mg sodium

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 peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.