Directions: |
Directions:On plastic cutting board and wearing rubber gloves, cut jaapeno peppers in half, discard ribs and seeds.
chop finely to make 1 cup. In large heavy non aluminum saucepan, combine jalapenos, tomatoes, cubanelles, onions, vinegar, sweet peppers, garlic tomatoe paste, sugar, salt, paprika and oregano, bring to a boil.
Reduce heat to medium low, simmer stirring often, for 1 hour or until thickened. To test thickness place 1 tbsp salsa on plate and tilt plate, salsa should flow slowly in one stream. Add coriander, cook for 5 minutes.
Meanwhile, fill boiling water bath canner about two thirds full of hot water, bring to just below boil and keep hot. Wash and rinse canning jars and bands. a few minutes before filling jars, bring pot of water to a boil. boil new lids for 5 minutes. thurn off heat leave lids in water to use right away.
Using funnel, fill each jar with hot salsa, leaving ¼ inch headspace. Cover with lids, screw on bands firmly with out forcing.
Place jars in rack set on edge of canner, lower filled rack into water, pour enough simmering water to cover jarsby 1 to 2 inches. comer canner and bring to full rolling boil, boil for 20 minutes then turn off heat.
Lift rack, set on edge of canner, using jar lifter transfer jars to towel lined surface, let cool completely, Store in cool dark dry place, Refridgerate after opening. |
This recipe for Peppy Salsa is from