5 cups coarsely chopped seeded peeled tomatoes *I blanch them then cut in half and squeeze out the seeds.
3/4 cup chopped Spanish Onion
3/4 cup chopped Sweet Green Pepper
1/2 cup chopped Sweet Red Pepper
1 hot banana pepper chopped
3 hot chili peppers (any variety) chopped *For mild Salsa clean out the insides, for HOT include seeds and core, for medium try including the core of only one pepper.
1 Large clove garlic, minced
1 5.5 oz can tomato paste
1/2 cup white vinegar
2 TBSP Granulated Sugar *I only include this when making mild salsa
2 TBSP Lime Juice
1.5 tsp pickling salt
1 tsp paprika
In large pot combine first 13 ingredients (above the line). Bring to a boil, stirring constantly, reduce heat to medium and cook uncovered stirring occasionally for 15 mins.
Add coriander and oregano, cook for 15 minutes longer or until liquid has evaporated and mixture has thickened.
Pour into jars* leaving 1/2 inch head space. Seal firmly but not too tightly with 2 piece metal canning lids*.
Partly fill canner with water and bring almost to boil. Place jars on rack and pour in boiling water to cover jars by an inch. Cover and bring to boil. *I don’t have a canner so I just use a large pot with a smaller pots lid at the bottom to sit the jars on away from the bottom of the pot.
Boil 15 mins for 1 cup jars.
Boil 20 mins for 2 cup jars.
Remove and place jars on towel to cool.
*Always heat your jars in the oven first. 200 degrees Celsius for about 20 minutes is best. Remember to boil snap lids for 5 mins before use.