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2 tbsp (30 mL) olive oil
6 cloves garlic, minced
½ cup (125 mL) fresh cilantro, chopped
¼ cup (50 mL) fresh oregano, chopped
¼ cup (50 mL) fresh basil, chopped
2 cups (500 mL) chopped yellow pepper
2 cups (500 mL) chopped red pepper
1 cup (250 mL) chopped green pepper
12 cups (3 L) diced tomatoes (use multi-coloured for variety)
6 cups (1.5 L) chopped red onion
1 cup (250 mL) chopped jalapeno peppers
½ cup (125 mL) tomato paste
2 cups (500 mL) white vinegar
4 tbsp (60 mL) brown sugar
3 tbsp (45 mL) coarse sea salt
2 tsp (10 mL) hot sauce

In a large stock pot over medium heat, add olive oil and garlic, cilantro, oregano and basil; sauté for a minute or so then add all the peppers, onions and tomatoes and bring to a simmer for about 20 minutes. Add remaining ingredients and bring to a boil for 5 to 10 minutes; lower heat and simmer for 1 hour or until the vegetables break down and the mixture begins to take on the consistency of salsa. Bottle and process in a water bath.

Makes 12 to 18 jars, depending on the size of the vegetables.

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