I have posted this recipe before but after looking through my old post I realized it was not great, so I’ve deleted that post and I’m doing it again. This recipe is intended to be cooked and canned, but I love it fresh as well, which as a former tomato hater is HUGE!
Yellow Pepper Salsa {Recipe came from a friend, so I can’t even take credit!}
2 cups chopped yellow peppers
2 cups chopped peeled tomatoes {no need to peel them if you are eating it fresh}
1/2 cup finely chopped red onion
2 large cloves of garlic, minced
1/4 cup lime juice
1 Tbsp white vinegar
Mild: 3 jalapenos and 1/4 cup green or red pepper
Medium: 3 jalapenos and 2 Anaheim peppers
Hot: 3 jalapenos, 2 Anaheim peppers and 1 habanero peppers
**Make sure the hot peppers are seeded**
1/2 tsp coarse pickling salt {skip this for fresh}
2 Tbsp finely chopped cilantro
Add all the ingredients {except Cilantro} and bring to a boil over medium-high heat. Reduce heat and boil gently uncovered for 15 minutes, stirring frequently. Stir in cilantro and cook for 2 minutes. Ladle into hot jars and process for 20 minutes {I always skip this step}. Makes about 4x250mL
For fresh I just mix everything up and a bit of Lawry’s seasoning salt. ENJOY!!!!
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