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

More Recipes from the Summer In the Country Cookbook:
Ruthie’s Strawberry-Rhubarb Jam
Gooseberry Jam
County Fair Lime Pickles
Sweet Zucchini Relish
Roasted Garlic Salsa
Tipton Family Spaghetti Sauce
Raspberry-Jalapeño Jam
Berry Best Freezer Jam
Tart Cherry Salsa
Aunt Marj’s Violet Jelly
Dandy Dandelion Jelly
Pioneer Day Blackberry Jam
Homemade Apple Pie Filling
Teri’s Carrot Cake Jam
Spiced Tomato Jam
Freezer Zucchini Pickles
Garden Patch Relish
Firecracker Hot Pepper Jelly
Our Favorite Salsa
Bread & Butter Pickles
Picnic Pickles
Dixie Tomato Relish
Green Tomato Jam