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Five Pepper Salsa

By: Inspired by Home Cooks

"Preserve summer's bounty in a fiery five pepper and tomato salsa."

Rate/Review | No Reviews Yet!

Prep Time:
30 Min

Cook Time:
1 Hr

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 quarts

Ingredients

1 large onion, diced
10 large tomatoes, peeled and chopped
2 large green bell peppers, diced
1 large red bell pepper, diced
2 Anaheim chile peppers, diced
2 banana peppers, diced
4 fresh jalapeno peppers, diced
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup white vinegar
1 (28 ounce) can diced tomatoes
1 tablespoon SPLENDA® Brown Sugar Blend
2 tablespoons chili powder
1 1/2 teaspoons Italian seasoning
2 teaspoons salt
2 tablespoons cornstarch
1/4 cup water

Directions

In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and SPLENDA® Brown Sugar Blend. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

Footnotes

Serving Size: 2 tablespoons salsa
Yield: 3 quart jars
For more information on canning fresh salsa, contact your local university or county extension service.
This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.

Nutritional Information

Amount Per Serving Calories: 13 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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