I make a salsa that is easy. I usaully start out with 6 medium maters( base ball size) . As may peppers of any kind. I usally put 5 or 6 habs, couple jalapenos, or what ever is fresh( some cubanelle ). Then I add celantro,lemon pepper,dried cayenne,salt, dill,cinamon sugar,fresh garlic,splash of apple cider vinegar,cup of water, mustard seed, parsley. I blend it all up and boil it for about 15 minutes. Jar it up and refriderate. I always keep refrigerated just to be safe. We put in on everything.

I have not made it yet, but have plans for an epic habanero MUSTARD, ohhh it sounds so good!

thanks romy6 i am going to try that as is sounds lovely.
phildeez i will be waiting for you recipe .
guys keep posting recipes

Annie's Salsa (Brien's version)
Here is my version of Annie's Salsa. Annie's original version uses fresh tomatoes and is for 8 times the quantity-good for using that flush of ripe tomatoes (and peppers). She finishes with the boiling water bath method so that the jars will have a good shelf life. This version takes advantage of the very good quality and cheap tinned tomatoes available here. I usually make a double quantity as it gets eaten very quickly!
400g tin Italian Plum tomatoes, , chopped
1/2 onion (90g) chopped
1 small green pepper (90g) chopped
1/2 jalapeno (12g) chopped finely. Remove seeds and ribs for a milder salsa.
2 cloves minced garlic
1/2 tsp cumin
1/2 tsp pepper
1 tsp salt
1 Tbsp chopped fresh coriander (best) or Italian Parsley; stalks and leaves!
2 tsp sugar
1 Tbsp (20ml) vinegar
1/2 cup tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars.
Refrigerate.
(I usually put ingredients in a microwave safe bowl, cover and cook on sensor reheat, stir and continue for 10 minutes on 50% power).
Brien

Here is a damn good one, IMHO:

THICK & SWEET HOT SAUCE

8 oz red ripe bell pepper
2 lbs moderately hot ripe red peppers (jalapeno/serrano/gusto green etc.)
12 oz red ripe Anaheim peppers
1 cup Blues Hog Sauce (or other sweet BBQ sauce)
2 cups white vinegar
1 cup cider vinegar
1/2 cup balsamic vinegar
12 cloves garlic, minced
2 small yellow onions, coarsely chopped (about a pound)
1 7-oz can chipotles in adobo
3 Tbs chopped ginger
2 Tbs black pepper
4 tsp plain salt
2 tsp dried oregano
1 tsp mustard powder
1 20-oz can crushed pineapple
4 oz lemon juice

Core and seed the bell peppers, and chop coarsely. Remove stems from other peppers and chop coarsely, leaving seeds and cores. Combine peppers with all other ingredients in 6 quart or larger stock pot and bring to boil (with good ventilation). Reduce heat and let simmer, covered, one hour, stirring frequently to prevent scorching.

After simmering, puree all ingredients. A good immersion blender will be adequate, or use a blender or food processer.

Bring sauce back to boil and pack in sterile jars. Cover, let cool and refrigerate.

Makes about 4 quarts.

Yummy sounds delightful.

FIRST: Put a clean set of underwear in your freezer. Don't ask why. You'll understand later.

SECOND: I take no responsibility for any harm caused by following this recipe.

Jolokia Mango Sauce

Ingredients

1 Tbls. olive oil
4 mangoes - peeled, cored, diced
1 small onion - chopped
1 Bhut Jolokia chili pepper pod - stem removed and chopped**
1/4 cup lemon or lime juice
2 Tbls. tomato paste OR 1/4 cup ketchup
1/4 cup sugar
salt and pepper to taste

Directions

1. Heat oil in a 2-quart saucepan. Add mangoes, onion and one, two, three, ??? Jolokia pod(s). Simmer over medium heat, stirring often, until onions are soft and translucent.
2. Add lemon/lime juice, tomato paste/ketchup, and sugar. Simmer, stirring often, for 30 minutes.
3. Remove pan from heat and allow to cool to room temperature.
4. Pour mixture into a blender and puree until smooth. If mixture is too thick, add pure Mango Juice in small amounts until you achieve a thick but still runny texture.
5. Season with salt and pepper.
6. You can chill until ready to serve or re-warm, good both ways.

** Always use gloves when handling hot peppers and was hands immediately afterwards.

Exceptionally easy (but very effective!!) recipe for a habanero sauce. Lets the habanero flavor shine trough nicely. I find the garlic and habanero work together synergistically.

5 habaneros seeded and deveined (please use very fragrant habaneros)
4 large cloves garlic
200 ml white vinegar
4 large tablespoons ketchup
2 large tablespoons sugar
2 teaspoons salt

Put all ingredients in blender and liquefy (or blend until smooth)
Heat mixture on low heat for 15 minutes.

Finished!