Salsa Supreme


Salsa Mix

It is the best time of the year for eating fresh and local so I am overwhelmed with posts I want to get done and no time to do them! I was part way through the prep for the Romanian Peppers when a friend called to ask if she could post the salsa recipe on Facebook so I told her I would get it on the blog asap. Here is the printable copy of the original salsa recipe based on Ruth Buchmeier’s recipe in Anne’s Favourites  Salsa (click here for pdf of original recipe). The last couple of years at the Lucknow Fall Fair http://www.lucknowagsociety.ca variations of this recipe have taken all three salsa prizes. Sadly, mine was not first!

I have three versions of salsa in my cookbook but I can never decide which one is my favourite so last year I started making a combination of the three in one which I call my Salsa Supreme.

Salsa Supreme                                                             Salsa Mix – click here for pdf version
I love the salty flavour and thickness of the original salsa, the added sweetness of the peaches that allows for some extra heat from the peppers and the yellow from the corn tops it off!

14 cups tomatoes, peeled and chopped
3 cups celery, finely chopped
3 cups onions, finely chopped
3 Tbsp pickling salt
2 cups peaches, peeled and chopped
2 – 3 Tbsp brown sugar
1/2 cup lime or lemon juice
2/3 cup cider, wine vinegar or pickling vinegar
3 cloves garlic, crushed or finely chopped
2-4 Tbsp hot pepper, minced including seeds or 2 tsp cayenne
2 Tbsp mustard seed
1 sweet green pepper, chopped
1 sweet coloured pepper, chopped
1 cup corn kernels, cooked and cut off the cob
1 Tbsp cilantro leaves
1 tsp ground coriander
1 1/2 tsp cumin
2 Tbsp parsley, chopped finely
2 Tbsp lovage, chopped finely (optional)
1 can (5.5 oz) tomato paste

  • Combine tomatoes, celery, onions and salt and let stand for at least 3 hours or overnight.
  • Drain and save the juice for soup. It is nice and salty and full of flavour.
  • Add peaches, sugar, lime juice, vinegar, garlic, hot peppers and mustard seed and simmer about 45 minutes, stirring often.
  • Add green and yellow peppers, cilantro, coriander, cumin, parsley, lovage and tomato paste and continue to boil for 15 minutes. Do not worry if you add the peppers at the beginning –they will just be a little softer and less colourful – still delicious.
  • Sterilize jars by boiling for 10 minutes.
  • Pour into sterilized jars and seal according to manufacturers instructions.
  • Makes about 8 – 16 oz jars. Anne’s Favourites
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