Five Pepper Salsa

admin 25/04/20 Recipes


3 quarts

Prep Time


Cook Time



1 large: onion, diced

10 large: tomatoes, peeled and chopped

2 large: green bell peppers, diced

1 large: red bell pepper, diced

2: Anaheim chile peppers, diced

2: banana peppers, diced

4: fresh jalapeno peppers, diced

1 (28 ounce) can: tomato sauce

1 (6 ounce) can: tomato paste

1/4 cup: white vinegar

1 (28 ounce) can: diced tomatoes

1 tablespoon: SPLENDA® Brown Sugar Blend

2 tablespoons: chili powder

1 1/2 teaspoons: Italian seasoning

2 teaspoons: salt

2 tablespoons: cornstarch

1/4 cup: water


In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and SPLENDA® Brown Sugar Blend. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.

Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.


Calories: 13 kcal

Carbohydrates: 2.8 g

Cholesterol: 0 mg

Fat: 0.1 g

Fiber: 0.7 g

Protein: 0.5 g

Sodium: 121 mg

29 pepole already liked it!

Leave a comment!