Tomato Salsa
To make a hotter version of this salsa, add a few drops of hot pepper sauce just before serving.
Cook time
70 mins
Recipe Difficulty
Medium
Yield
Makes 2 pint jars
Ingredients
- 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
Directions
- 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.
- For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time. Once opened, use within 3 weeks.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
16 calories, 0.1 g fat, 0.6 g protein, 3.6 g carbohydrate, 0.8 g fibre, 127 mg sodium