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For Christmas 1994 Jonathan gave Elbert a gift he really enjoyed.  It was a bag of potting soil, 12 pots, and a note telling him that each month he would receive some seeds.  As a bonus, he got some for that month as well.  They were for “hot peppers”.  Those hot peppers were his most treasured plants.  They were started in the house, then transplanted and kept on the deck for the summer.  Elbert watched them closely, then harvested the 14 peppers that were produced.  In the late fall, he and Gwen chopped them up for a triple recipe of this salsa.

In large open saucepan combine:

10 medium tomatoes (peeled, seeded, and chopped)
2 cloves garlic (minced)
2 medium onions (chopped)
2/3 cup apple cider vinegar
1-2 sweet peppers (green or red, chopped)
1 Tbsp. oregano
pinch cayenne pepper
2 Tbsp. tomato paste

Bring to a boil, then reduce heat and simmer, uncovered for 10 minutes.  Add:

3-5 jalapeno chile peppers (seeded and chopped)

Simmer for 10-15 minutes longer.   Ladle into hot sterilized jars.  Seal immediately and process in a boiling water canner for 5 minutes.  It is recommended to wear rubber gloves when preparing the hot peppers, and do not touch your face with them.

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