Total Time
7hrs
Prep 3 hrs
Cook 4 hrs

This is a great recipe, it has been passed to many people who have tried it and what a good recipe to can. Especially one that doesn't need a pressure canner. This makes a medium to mild salsa, it is less spicy when it cools. Add more peppers if you like it really hot.

Ingredients Nutrition

Directions

  1. Combine in a large pot.
  2. Simmer for about 4 hours stirring occasionally.
  3. sometimes I let it sit all night and re-boil in the morning then can, makes it thicker to pour into hot sterile jars and process in a hot water bath for 45 minutes.
Most Helpful

I made this last week and canned about 10 8 oz jars. I made 3/4 of a recipe since i only had room for 6 qts of tomatoes in my pot. Used about 6 jalepenos, 3 bells, and 3 small onions with the tomatoes. Added a lot less sugar ( I don't like sweet salsa), fresh lime juice, and cilantro. DELICIOUS. Thanks for inspiration

Keeferop September 27, 2009

UPDATED: This is the third year I have made this. By my own negligence I substituted cayenne pepper for the paprika without noticing, and we LOVED the difference it made, just a bit of extra bite to the mild flavor. I also cut back on the brown sugar to 1/2 cup. STILL our favorite!!!--September 2007 I made this last year to use up extra tomatoes from the garden. I only made one batch and canned it in pints because our family usually doesn't like salsa. I RAN OUT OF IT IN FEBRUARY! Everyone LOVED it! I gave some out as gifts for Christmas and had many requests for the recipe. The kids liked to top their mac & cheese with it or snack on tortilla chips dipped in it. I planned my garden this year around the tomatoes and peppers needed for this! It is so quick and easy to prepare and can. I doubled the chili powder because it seemed bland but found that we had to let it sit for about 4 - 6 weeks to let it reach its full flavor. DELICIOUS!

rhondalynne September 07, 2007