This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!
- 14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
- 3 cups onions, chopped
- 1⁄2 cup jalapeno pepper (chopped or minced)
- 1 cup green pepper, chopped
- 1⁄2 cup vinegar
- 1⁄2 cup tomato sauce
- 3 tablespoons salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 1⁄2 teaspoons cumin
- 5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
- 5 garlic cloves, peeled and minced (optional)
- Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
- Dip in cold water, slip off skins, and remove cores.
- Chop all the vegetables and place them into a large saucepan.
- Stir in next six ingredients.
- Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
- Heat to boil and simmer 10 minutes.
- Fill jars, leaving 1/2-inch headspace.
- Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.
Love this recipe! I canned some last year and saved the recipe. Making some right now in fact! My husband said that this salsa has ruined him for all other salsa's! He's not a picky eater but he knows what he likes and he loves this! So good. I think the cumin and chili powder add a lot! I didn't use clear jell b/c I didn't have any but I did like the other reviewer and just simmer the tomotoes longer and it thickened right up. Love this recipe...thank you!!!!
First, many thanks to the submitter of this recipe. Made it yesterday with farm-fresh Better Boy tomatoes and assorted hot peppers, and it lives up to its name. A few minor alterations (no Clear Jel used, also used a combo of lemon and key lime juice instead of vinegar, some fresh cilantro added), and it rocks! It made only 8 pints rather than 10, so maybe I made it thicker or seived it longer? I look forward to making this again and again.
I love this salsa...and so does everyone else who has tried it. I have been canning salsa for quite a few years but never found a recipe that was "IT". Well....this one is "IT"! I have disregarded all of the other recipes I have and canned this recipe exclusively this year. (about 90 pints!) I use just the regular tomatoes since I don't grow the roma's and I don't use the clear gel. For a little more kick (since my hubby likes his salsa a little hotter) I will make a batch with a few more jalapeno's or serrano's added in. (or maybe a habanero or two) Since I don't like the veggies to be mushy, I don't cook this too long....Maybe simmer 5 or 10 minutes only before putting it in the jars. If you like your salsa with less liquid, you can take out some of the juice before canning (don't waste the juice...can it up too!). The best way to do this, I have found, is to push a strainer a ways down into the pot of salsa. That way, only the juice comes through the strainer and the veggies stay under it. Then you can just use a cup to scoop out the extra juice. Thank you so much for this recipe....I can finally stop looking for the best one.