This mild-to-medium salsa recipe has just the right zest to go with its sweetness; perfect for salsa lovers that prefer flavor over heat. A few preparation options are given within the instructions.
Yields Ten 8-oz jars.
For Mild Salsa - Cut the Anaheim and Poblano Peppers into halves. Remove the stems and seeds. Lightly oil and roast in the oven at 350°F for 20 minutes. Cool and then chop.
For Medium Salsa - Chop the Anaheim and Poblano peppers; do not roast or remove seeds.
Blanche and peel the tomatoes.
Core and chop the tomatoes. Doing this by hand allows you to control the chunk sizes.
Chop onions
Chop bell peppers
Combine all ingredients, except tomato paste, into a large pot or slow cooker.
Simmer for 30 minutes and Stir frequently.
Stir in the tomato paste and simmer for another 5 minutes.
Begin heating the canning pot while the salsa continues to simmer.
(about another 10-15 minutes)
Ladle the salsa into hot jars, leaving about half-inch of head space.
Process the filled jars in hot water bath for 15 minutes.