Maple Salsa

8 cups (2 L) chopped, peeled tomatoes
4 cups (1 L) sweet banana peppers
5 cups (1250 mL) chopped onions
1-1/2 cups (375 mL) cider vinegar
1 cup (250 mL) sweet chopped red peppers

1/2 cup (125 mL) chopped jalapeno peppers
4 cloves garlic, minced
5-1/2 oz (156 mL) can tomato paste
3 tbsp (45 mL) maple syrup
2 tsp (10 mL) paprika
1 tsp (5 mL) dried oregano
Citric acid or lemon juice

Directions: Mix all ingredients in order. Bring to boil, stirring often. Reduce heat to low and simmer 1 hour until thick. Fill sterilized jars and add 1/4 tsp citric acid or lemon juice for each jar. Seal jars. Process in boiling water bath for 20 minutes. Makes 9 cups.

When making pickles or relishes using vinegar or tomatoes, use glass, granite, or stainless steel kettles.

Source: Ontario Maple Syrup Producer’s Association
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