Recipe by Charlotte J
Our friend gave us this salsa recipe. It called for 1/4 cup of sugar but we did not like that addition. So we made it again leaving out the sugar. Now we need to open a can next week and try the no sugar one. We substituted Kosher Style Coarse Flake Salt for the table salt. Thank you Amy M for sharing your recipe with us.
Top Review by Chef 565650 Jim
This is the water bath recipe. The pressure canner recipe only uses 1/3 cup of vinegar. It is I believe the only tested comtemporary recipe for Salsa. Thanks also to Annie. Jim
- 16 cups tomatoes, peeled and seeded
- 24 ounces tomato paste
- 5 onions, chopped
- 5 garlic cloves
- 2 -3 jalapeno peppers
- 2 -3 green peppers
- 2 teaspoons kosher salt
- 1 cup vinegar
- 1⁄4 cup cilantro
Directions See How It's Made
- Add all ingredients into a large pan.
- Simmer 30 minutes.
- Pour into canning jars put the lids and rings on and process the method you like best.
- (We just HOT packed the salsa into HOT jars with HOT lids put the ring on and they all sealed. PING PING PING we were done).