Roasted Garlic Salsa

Serves: 5
Total Calories: 690
Yield: 20 jars


5 green or orange peppers, chopped
8 banana peppers, chopped
4 jalapeño peppers, chopped
1 1/4 cups garlic, minced
1/2 cup olive oil
19 pounds roma tomatoes, diced
4 cups onions, chopped
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 1/2 tablespoons dried cilantro
2 teaspoons pepper
2 tablespoons salt
2 tablespoons cayenne pepper
1/2 cup cider vinegar
3 (6-ounce) cans tomato paste
20 (1-pint) canning jars and lids, sterilized


Toss together peppers and garlic in oil; spread on large baking sheets. Roast at 350 degrees for 15 minutes. Add all ingredients to a large stockpot. Bring to a boil over medium-high heat; reduce heat and simmer for 15 minutes. Spoon into jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes. Set jars on towels to cool; check for seals.

Tip: Keep an eye out for vintage silver spoons at flea markets…oh-so clever tied onto giftable jars of salsa, jam, jelly or relish.

Nutritional Facts:

Serves: 5
Total Calories: 690
Calories from Fat: 192

This Roasted Garlic Salsa recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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