5cupssweet red bell peppersdiced (about 4 large) *See Note 2
5.5ozcan tomato paste156ml
2Tbspwhite granulated sugar
1tspdried oregano leaves
To be added after salsa is cooked:
1/3 - 1/2cupchopped fresh cilantro or flat-leaf parsley
1 - 3tsp.hot pepper saucesuch as Cholula™ or Tabasco™ *Add 1 tsp. hot pepper sauce for mild salsa up to 3 tsp. for hot salsa
Combine all the Salsa ingredients in a large, non-reactive (not aluminum) pot and bring to a boil on the stove-top over medium-high heat, stirring regularly.
Reduce heat to medium-low and simmer, stirring often, for about 1 hour, or until thickened. *If you intend to freeze your salsa, cook a little bit longer, until there is little liquid is left, so your salsa won't be runny after frozen and thawed.
Test your salsa: Place a tablespoon of salsa on a clean plate. Tip the plate. Salsa should flow as one mass, not break into pieces.
Remove pot from heat. Stir in fresh cilantro (or parsley) and hot sauce, to taste.
If canning: Spoon into sterilized 2 or 4-cup jars and fill jars to within 1/4-inch of top. Add sterilized seal/ring lids and tighten to finger-tip tight. Process in a hot water bath for 10 minutes. Once properly sealed in a hot water bath, salsa can be stored in jars at room temperature for up to 1 year.
If freezing: As noted above, cook salsa until there is little liquid left. Allow salsa to cool in the pot, then spoon into freezer bags or containers and freeze. Can be frozen for 6 months or more. Thaw in the refrigerator, to use.
If not freezing or canning, spoon salsa into jars, allow to cool in the jars slightly, then add lid and refrigerate. Salsa will keep in the fridge 3-4 months, or more.
1. I like to use Roma, plum or San Marzano tomatoes, as they are more tomato flesh, with less liquid and seeds. You can also use field tomatoes. You may wish to squeeze a bit of the liquid and seed out and discard, before chopping the flesh and measuring out.2. I use all red bell peppers. You can use yellow or orange bell peppers, cubanelle, anaheim or sweet banana peppers are also options. I have found using different coloured peppers results in an orange-ish salsa, which tastes just fine, but isn't as pretty as a nice red-coloured salsa in my opinion.Makes 8 cups of salsa.