Simple Salsa
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
3-4 16oz jars
A wonderful recipe for using fresh Ontario tomatoes (or some from your garden!) to enjoy throughout the winter.

Ingredients
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5 lbs ripe tomatoes, peeled and chopped. If using Roma tomatoes, leave the peel on and chop in your food processor.
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2 large red onions, diced
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1 red and 1 green pepper, diced
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1 55ml can tomato paste
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¾ cup brown sugar
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2 tsp paprika or smoked paprika for a flavour tweak
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4 mild green chilies
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3 or more jalapeno peppers (depending on how hot you like your salsa. Omit if you prefer very mild. Always use caution handling hot peppers)
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¾ cup white vinegar
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1 tbsp pickling salt
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3 garlic cloves, minced
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1 cup fresh cooked corn, sliced from the cob
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Grind of fresh pepper
Directions
Combine all ingredients in a large pot. Bring to a boil over medium heat and boil gently for 1 hour
Pour into hot, sterilized jars and process according to your canning guide.
Recipe Note
For easy skin removal roasting your tomatoes works well. Place tomatoes on a baking sheet and roast in 450F oven for about 20 to 25 minutes, or until the tomatoes begin to shrivel and the skin starts to peel back by itself. Allow to cool, peel, and roughly chop.
If serving this salsa fresh, stir in a handful of fresh, chopped cilantro!