Spicy Triple-Pepper Salsa

Take the party outside with some jars of spicy, handmade salsa.

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  • Makes: 60 servings
  • Serving Size: 3 tablespoons
  • Makes: 7 pints
  • Prep: 2 hrs
  • Cook: 2 hrs 15 mins
  • Process: 15 mins

Spicy Triple-Pepper Salsa

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Directions

  1. Working in batches, place tomatoes in a food processor; cover and pulse until finely chopped. Transfer to an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, 2 hours or until tomatoes are reduced to 12 cups, stirring occasionally.
  2. Meanwhile, preheat oven to 450 degrees F. Place poblano and banana peppers, skin sides up, on two foil-lined large baking sheets. Cut off the top 1/2 inch of each garlic bulb to expose ends of individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place bulbs, cut sides up, on a double thickness of foil; drizzle with oil. Bring foil up around bulbs and fold edges together to loosely enclose. Place garlic packet on oven rack.
  3. Roast peppers alongside garlic, one pan at a time, 20 to 25 minutes or until peppers are charred and garlic feels soft when squeezed. Bring foil up around peppers and fold edges together to enclose; cool. Cool garlic packet on a wire rack. Squeeze garlic cloves into food processor; cover and process until nearly smooth. Peel off and discard pepper skins; chop peppers.
  4. Add roasted peppers and garlic and remaining ingredients to tomatoes. Return to boiling; reduce heat. Simmer, uncovered, 15 minutes or until reduced to 15 cups.
  5. Ladle hot salsa into hot sterilized pint canning jars, leaving a 1/2-inch headspace. (Store any remaining salsa in the refrigerator up to 1 week before serving.) Wipe jar rims; adjust lids and screw bands.
  6. Process filled jars in a boiling-water canner 15 minutes (start timing when water returns to boiling). Remove; cool on wire racks.

From the Test Kitchen

*Tip:

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Spicy Triple-Pepper Salsa)

  • Per serving:
  • 36 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 163 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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