Native Islander Polly Bassett, who lives in West Tisbury, shares this recipe for a mild but flavorful salsa that you can use as a taco sauce, chip dip, or seasoning sauce.

Makes 8 pints

  • 10 hot green peppers
  • 8 pounds firm ripe tomatoes
  • 3 cups chopped onions
  • 1 cup chopped green bell pepper
  • 1/4 cup fresh lemon juice
  • 6 tablespoons distilled white vinegar
  • 2 teaspoons dried oregano
  • 1 tablespoon salt
  • Small bunch cilantro (optional)

1. Peel hot peppers using a vegetable peeler, discard seeds, and chop peppers.

2. Bring a pot of water to a boil (to loosen and remove tomato skins). Submerge the tomatoes in boiling water for 30 seconds. Plunge into cold water, drain, and slip off skins. Cut out cores and coarsely chop tomatoes.

3. In a 6-quart pot, combine hot peppers, tomatoes, and remaining ingredients. Bring to a boil. Cover and simmer over low heat 5 minutes.

4. Ladle salsa into hot jars, leaving 1/4-inch space at the top. Secure lids and process in a boiling-water bath for 45 minutes.

This recipe was originally published with the article, The Simple Beauty of Canning.