Recipe by Jazze22
This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
Top Review by Debbie Dixon
This is the best. I've made two batches and used Cherry Tomatoes from my garden. For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot. I also froze the salsa instead of canning it and used the Gladware containers. I had read a warning from the Cooperative Extension not to can salsa because the vegetables in it make it unsafe to can. I will make this salsa for years to come.
- 1892.72 ml tomatoes, peeled, chopped and drained
- 591.47 ml onions, chopped
- 354.88 ml green peppers
- 236.59 ml jalapeno pepper, chopped
- 6 garlic cloves, minced
- 9.85 ml cumin
- 9.85 ml pepper
- 28.39 ml canning salt
- 78.07 ml sugar
- 78.07 ml vinegar
- 425.24 g can tomato sauce
- 340.19 g can tomato paste
Directions See How It's Made
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
- Yields 3-6 quarts or pints.