Peppy Salsa Recipes

Steps:

• In a small bowl, combine the lime juice, honey, garlic and ginger; let stand for 5 minutes. Stir in the peaches, peppers and cilantro. Serve with chips. Refrigerate leftovers.

Steps:

• Wearing rubber gloves, seed, core and finely chop jalape?eppers to make 1 cup (250 mL). In large heavy nonaluminum pot, combine jalapen?tomatoes, Cubanelle peppers, onions, vinegar, red and yellow peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil, stirring often. Reduce heat to medium-low; simmer, stirring often, until thickened enough that 1 tbsp (15 mL) dropped onto plate flows slowly in 1 stream when plate is tilted, about 1 hour. Add coriander; simmer, stirring occasionally, for 5 minutes. Using funnel and ladle, fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil jars in boiling water canner for 20 minutes. Transfer jars to rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Refrigerate after opening.

Steps:

• In a large pot mix all ingredients well and simmer for one and a half hours.
• Stir occasionally and reduce to consistency of your liking.
• Place in sterilized jars.
• Wipe the rim of the jars with a very clean damp cloth.
• Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
• Yield is a wild guess, depending on jar size.