TOMATO SALSA

Makes: 2 pint (500-mL) jars

■ 5 cups (1.25 L) chopped seeded peeled tomatoes

■ 3/4 cup (180 mL) chopped onion

■ 3/4 cup (180 mL) chopped green bell pepper

■ 1/2 cup (125 mL) chopped red bell pepper

1 hot pepper, seeded and chopped

■ 1 clove garlic, crushed

■ 1 can (5 1/2 oz/156 mL) tomato paste

■ 1/2 cup (125 mL) vinegar

■ 2 tbsp (30 mL) sugar

■ 2 tbsp (30 mL) lime juice

■ 1 1/2 tsp (7.5 mL) pickling salt

■ 1 tsp (5 mL) paprika

■ 2 tbsp (30 mL) chopped fresh cilantro or parsley

■ 1 tsp (5 mL) oregano, crumbled

1. Combine all ingredients except cilantro and oregano in a non-reactive Dutch oven. Bring to a boil, stirring constantly; reduce heat to medium.

2. Cook, uncovered, stirring occasionally, for 15 minutes. Add cilantro and oregano. Cook mixture 15-20 minutes longer or until thickened.

3. Pour into hot sterilized pint (500-mL) jars, leaving 1/2-inch (1.25-cm) headspace.

4. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional salsa, if required, to maintain headspace.

5. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 25 minutes in a boiling water bath or freeze. For altitudes higher than 3,000 feet (914 metres), add 5 minutes to processing time.

6. Once opened, use within 3 weeks.