Total Time
Prep 1 hr
Cook 0 mins

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (Easier-Than-Making-Tacos Taco Salad).

Ingredients Nutrition


  1. Combine all ingredients except tomato paste in large sauce pot.
  2. Simmer until desired thickness.
  3. Stir in tomato paste.
  4. Ladle hot salsa into hot jars leaving 1/4 inch head-space.
  5. Process 15 minutes in a hot water bath.
  6. Note: use more hot peppers for a very hot salsa or less for mild.
  7. It depends on how hot your peppers are and how hot you like your salsa.
  8. I never get close to 2 1/2 cups for our mild salsa.
Most Helpful

WOW! This is a very nice salsa to can. I did only use about 3/4 c of seeded jalepeno's and it was Z-E-S-T-Y! Maybe my crop is just hot. The only thing I might add is that when I shared my salsa with a veteral canner (this is the first time I have canned) she stated that I should have skinned the tomatoes by dipping the whole tomatoes in boiling water then chilled water and removing the skins. The only effect leaving them on had was I have some curled skin in my salsa but hey next time I will know to do and learn. Thanks for sharing a wonderful recipe.

Petdrwife August 20, 2005

I am not a fan of canned salsa (I like fresh), but this recipe is great! I had about a half a cup left after canning. When I tasted that I thought it tasted too vinegary, but 2-3 weeks later, we opened a jar, and it was awesome. I thought this would be the salsa we would eat over the winter. I am not sure it will last till then! Obviously you can change this recipe to your taste. I agree with others that posted, the paste brings it all together! I would not make it without it! Thanks for the post!

Dad the cook September 27, 2011

Very good and so easy! Thank you for posting :) Followed your recipe (with a few exceptions), let simmer for about 90 mins. and this made 6 pints of thick, zesty salsa. We used mild jalepenos from our garden and the flavor was fantastic. A little kick, but tasty. We did peel the tomatoes and used white vinegar instead of the apple cider vinegar and added about 3 T. of sugar. For the bell peppers, we used a combination of red, yellow, orange and green -- everything was fresh from the garden and what we had on hand. Word of caution: wear gloves when working with jalepenos.

dunnylou July 03, 2011