Came home to a garden full of goodness…
here is a great recipe for using up peppers and tomatoes of all varieties
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Sweet Banana Pepper Salsa
By The Gourmet Farm Girl
6 lb’s tomatoes (any kind)
7 lb’s peppers consisting of mostly banana peppers
2 large sweet onions
¾ cup brown sugar
¾ cup white vinegar
2 Tablespoons cumin
2 Tablespoons granulated garlic
1 teaspoon cracked black pepper
1 Tablespoon salt
4 Tablespoons dried cilantro
Clean and stem all vegetables (some of the seeds can remain) in the large bowl of a food processor chop vegetables (it will take several batches) pour into a large bowl; add the spices, sugar, salt and vinegar. Stir and let sit for 20-30 minutes.
Wash and sterilize 7-8 pint size glass jars; heat rings and lids in simmering water
Pour half of the salsa mixture into a colander and drain; return to the other half of the mixture and stir.
(You will want to keep half of the liquid)
Fill jars and process according to your canner directions for salsa
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This recipe can also be simmered on top of the stove in a non-reactive pan for 30-40 minutes till the vegetable are tender; follow the same draining directions; fill plastic containers and freeze.
ENJOY!