READY IN: 3hrs 15mins
Recipe by Christine L.

I make this salsa every summer with our homegrown tomatoes and apples. I've had lots of requests for this, and give lots of it away. It takes awhile to do, but it's well worth it! 3 jalapenos with some seeds + 2 tsp. cayenne usually make a medium salsa, while 2 jalapenos and 1 tsp. cayenne is mild...adjust the way you like. I chop vegies by hand - food processor makes a less chunky salsa.

Top Review by dfogel62

I decided to try something a little different after I made the first btch of this salsa. This slasa is the best I've ever had however I was looking for a way to use some of my green tomatoes up so in the second batch I substitutes half the red tomatoes with green tomatoes. I can't tell the difference So I', really impressed. In both batches I omited the salt and the jalapeno peppers becasue its to spice for my kids with them in. I shared it with some co-workers and they loved it and where surprised to know it has apples in it. This will become a family favorite and an excellent way to use up some of those green tomatoes at the end of the season!

Ingredients Nutrition


  1. Combine all chopped vegetables and vinegar in a large pot.
  2. Bring to a boil, stirring often, then reduce heat and simmer for about 1 hour, stirring often.
  3. Add remaining ingredients, stirring well, and cook for another 15 minutes.
  4. Cool, put into containers and keep what you are using in the fridge, or freeze to store.
  5. Stays good in freezer for at least a year.
  6. You may also put it into sterilized jars while it's hot; process in boiling water bath for 20 minutes to seal.

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