Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Yields: 6 servings
Experience salsa in a new way! Spicy and sweet, banana pepper salsa is best served with crisp tortilla chips and your favorite beverage. Enjoy!
- 1 yellow sweet pepper diced
- 1 red sweet pepper diced
- 1 orange sweet pepper diced
- 4-8 habanero or scotch bonnet peppers
- 4-8 jalapeno peppers, seeded and finely chopped
- 1 chipotle pepper,diced
- 4 banana peppers, finely chopped
- 4 cups sweet onion, diced
- 4 cups peeled diced tomatoes
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 1/2 to 1 cup lime juice
- 2 tbsp. minced garlic
- 4 small cans tomato paste
- 4 cups vinegar
- 1 bunch cilantro, finely chopped
- salt (to taste)
1. Note: All peppers (except habanero and jalapeno peppers) should be rinsed and de-seeded before proceeding with the recipe.
2. Puree the habanero and jalapeno peppers in ½ cup vinegar.
3. Place peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large saucepan and boil for 20 minutes; reduce heat to simmer.
4. Add white sugar and salt and simmer for 10 more minutes. Note: Depending upon how sweet you like your salsa, you might want to adjust the amount of sugar used.
5. Refrigerate salsa up to 1 hour before serving. Serve with tortilla chips.