Hot Pepper Salsa

This is a canning-style hot pepper salsa that leans more toward a sweet-hot relish than a fresh tomato pico. The base is bottled ketchup (a smart shortcut for home canners that delivers consistent acidity and a smooth body), spiked with a full pound of hot banana peppers and balanced with brown sugar and apple cider vinegar.

This recipe makes 12 jars, so plan for a serious canning session. Use heatproof gloves when handling the peppers. A pound of hot bananas means a serious capsaicin load, and the oils transfer to skin and eyes painfully.

Grind the peppers, onions, and garlic together for an even, relish-like texture. A food processor works, but old-school canners use a meat grinder for a more uniform consistency.

The burn warning in the recipe is real and important. The high sugar content scorches fast over high heat, and a burnt batch will taste of acrid caramel rather than peppers. Keep the heat low, stir constantly, and don’t walk away during the 20-minute boil.

Pro Tips

• Sterilize jars and lids in advance using a boiling water bath. Standard half-pint or pint jars work well.
• Process sealed jars in a boiling water canner for 15 minutes for shelf-stable storage. The high vinegar and sugar content makes this a high-acid food safe for water bath canning.
• Wear gloves and avoid touching your face when grinding peppers.
• Label and date jars. Properly canned, this salsa keeps 12 months in a cool dark pantry.

Variations

• Swap half the banana peppers for jalapeños or serranos for a hotter, greener version.
• Add 2 tablespoons of smoked paprika for a smoky depth.
• Stir in finely chopped fresh cilantro just before serving (after opening) for a fresher Mexican-leaning version.