We currently have an abundance of local tomatoes in stock. Heirloom mix, San Marzano, Beefsteak, Plum, Cherry, you name it we have it! Also fully stocked with red, green yellow and orange, sweet and hot peppers, everything you need for this amazing Salsa recipe.
5 cups coarsely chopped tomatoes
¾ cup Spanish onion, chopped
¾ cup sweet green pepper, chopped
½ cup sweet red pepper, chopped
1 hot banana pepper, seeded and chopped
2 hot cherry peppers, seeded and chopped
1 large clove garlic
1 can tomato paste
½ cup white vinegar
2 tbsp sugar
2 tbsp lime juice
1 ½ tsp pickling salt
1 tsp paprika
2 tbsp finely chopped fresh coriander or parsley
1 tsp dried oregano
In a large saucepan or stainless steel pot, combine all ingredients except for the parsley and oregano.
Bring to a boil stirring constantly, reduce heat to medium and cook uncovered for 15 minutes or more until mixture is no longer runny. Near the end add the parsley and oregano.
Pour into hot sterilised pint jars leaving a ½ inch head-space. Seal with canning lids and rims.
Put jars in canning bath and cover with water to ½ inch and boil for 20 minutes. Let cool on rack. Check seals before storing.
Makes about 5 pint jars.