Ingredients for Salsa 93
- Hot Peppers
- 4 lbs ripe tomatoes
- Sweet Green Peppers
- Red Peppers
- 4 cloves garlic, minced
- Coriander
- Dried Cilantro
- Cider
- 2 tablespoons tomato paste (optional)
- Sugar
- Paprika
- Dry Oregano
- Salt to taste
- Pepper
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How to Make Salsa 93
- Preheat oven to 400°F (200°C). Halve the tomatoes and peppers, removing stems and seeds. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until softened and slightly charred.
- While the vegetables roast, finely chop the onion and garlic.
- Once the vegetables are roasted, let them cool slightly before roughly chopping.
- Combine the roasted tomatoes and peppers, onion, garlic, tomato paste (optional), lime juice, cilantro, and jalapeño in a large bowl.
- Stir in salt to taste. If desired, adjust the heat by adding more jalapeño or reducing it to add less.
- Simmer the mixture gently in a saucepan over low heat for 30 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the salsa to thicken.
- Carefully transfer the salsa to sterilized pint jars, leaving about 1/2 inch headspace. Remove any air bubbles by gently running a non-metallic utensil around the inside of the jar.
- Wipe jar rims clean. Seal with lids and rings. Process in a boiling water bath for 20 minutes (adjust time based on your altitude - consult a canning guide for precise instructions).
- Remove jars from the water bath and let them cool completely. Check to ensure lids have sealed properly (they should not flex when pressed). Store in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
61g
Fat
0g
Carbs
7g
