Salsa- Medium Hot

• 8 cups peeled chopped tomatoes (You can squeeze extra juice out of the tomatoes so it will be thicker)
• 4 cups Anaheim or sweet banana peppers (1 L)
• 2 cups chopped onion
• 2 cups cider vinegar (500 ml) (Can use pickling vinegar)
• 1 cup chopped sweet red peppers (250 ml)
• 1 cup chopped, seeds removed, jalapeno peppers (250 ml)
• 8 cloves garlic, minced
• 1 can tomato paste (5 1/2 oz / 156 ml)
• 2 Tbsp granulated sugar
• 1 Tbsp pickling salt
• 2 tsp paprika
• 1 tsp dried oregano
• 1/4 cup chopped fresh cilantro (optional)

1. Wear rubber gloves when chopping the hot peppers & do not touch your eyes when handling them.
2. In large heavy non-aluminum saucepan, combine tomatoes, Anaheim or banana peppers, onions, vinegar, red peppers, jalapeno peppers, garlic, tomato paste, sugar, salt, paprika & oregano. Bring to a boil, stirring often.
3. Reduce heat to medium low, simmer for about 1 hour or until thick enough to coat spoon. Stir in cilantro (if using), simmer for 5 minutes longer.
4. Fill and seal canning jars, process in boiling water bath for 20 minutes.
5. Makes 4 - 5 pints.
6. (Or you can roast the tomatoes & peppers before you start, if you want - everything else the same)

tomatoes, anaheim, onion, cider vinegar, sweet red peppers, peppers, garlic, tomato paste, sugar, pickling salt, paprika, oregano, ubc

Taken from www.epicurious.com/recipes/member/views/salsa-medium-hot-50150115 (may not work)