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Racy Red Pepper Salsa

September 13, 2010

I am renaming Bernardin’s Tomato and Pepper Salsa…RACY RED PEPPER SALSA ’cause it’s hot…at least to me.  Again, these salsas using the Bernardin premade mix are so simple to make everyone should do at least one.  Next year we would like to make our own salsa mix…first, we will have to get a dehydrator.  But that will make it more fun!


  • 9 cups coarsely chopped tomatoes
  • 6 cups chopped red or green peppers (I used Red Only)
  • 1 package Bernardin Salsa Mix
  • 1 1/3 cups (325ml) cider vinegar
  1. Wash, seed and coarsely chop tomatoes and peppers; drain off excess liquid.
  2. In a stainless steel saucepan, combine Bernardin Salsa Mix and cider vinegar
  3. Add remaining ingredients
  4. Stirring continuously until well mixed, bring mixture to a full rolling boil; boil gently uncovered for 5 minutes
  5. Ladle hot salsa into hot sterilized jars leaving 1/2″ headspace.  Remove air bubbles and add more salsa if necessary
  6. Wipe rim, centre lid and add ring until fingertip tight
  7. Process in hot water bath for 15 minutes for 250mL jars and 20 minutes for 500mL jars

Put up Total:

  • 7 x 500mL wide mouth jars (1 jar regular mouth)

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