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Recommended by Dr. Mark Povroznik
If you are a canning novice, this is the perfect recipe. It is an easy to follow recipe that only takes a few hours and yields several jars. You can tweak the recipe to your own liking by making it hotter, sweeter, etc.
Ingredients
- 15 medium to large tomatoes, peeled and chopped (Tip: To easily peel, cut slits in the tomato skin and drop in simmering hot water for a few minutes each. The skin will slide right off).
- 5 cups chopped onions
- 1 cup vinegar
- 1 (8 ounce) can tomato paste
- 1 green bell pepper, chopped (small uniform size)
- 1 red bell pepper, chopped
- 2 banana peppers, chopped (or Hungarian yellow wax or jalapeno peppers)
- ¼ cup white sugar, or more to taste
- 5 cloves garlic, minced
- 4 teaspoons pickling salt
- 1 teaspoon fresh ground black pepper
- Fresh cilantro (or parsley) to your liking, chopped
- 8-10 (1 pint) canning jars with lids and rings (may also use ½ pint jars)
Instructions
- Combine all ingredients (except cilantro) in a large stockpot.
- Bring to a boil.
- Reduce heat to medium-low and simmer for 30 minutes.
- Add cilantro into salsa.
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