Carribean Salsa

You Will Need:

• 10 cups chopped cored peeled tomatoes (about 25 medium)
• 5 cups chopped seeded green bell peppers (about 4 large)
• 5 cups chopped onions (about 6 to 8 medium)
• 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
• 1-1/4 cups cider vinegar
• 3 cloves garlic, finely chopped
• 2 Tbsp finely chopped cilantro
• 1 Tbsp salt
• 1 to 2 ripe mangos, cubed
• 2 cans of tomato paste
• 2-3 Tbsp of brown sugar, depends on your liking of sweetness for salsa
• 6 qt or 12 pint glass preserving jars with lids and bands
  
  

Half Recipe:

• 5 cups chopped cored peeled tomatoes (about 13 medium)
• 2-1/2 cups chopped seeded green bell peppers (about 2 large)
• 2-1/2 cups chopped onions (about 3 to 4 medium)
• 1-1/4 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 7 medium)
• 3/4 cup cider vinegar
• 1 to 2 cloves garlic, finely chopped
• 1 Tbsp finely chopped cilantro
• 1-1/2 tsp salt
• a can of tomato paste
• 1 ripe mango, cubed (or you can put as many as you like mangos)
• 1-2 Tbsp of brown sugar depending how you like your salsa sweet
•  Tbsp brown sugar
• 6 (16 oz) pint
  
  

Directions:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, brown sugar and cubed mango, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.