Jalapeno Salsa

Jalapeno Salsa created by PaulaG

This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • Combine all ingredients in large saucepot.
  • Bring mixture to a boil.
  • Reduce heat.
  • Simmer for 10 minutes.
  • Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
  • Adjust 2-piece caps.
  • Process for 15 minutes in boiling-water canner.
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RECIPE MADE WITH LOVE BY

@Dancer
Contributor
@Dancer
Contributor
"This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator."

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  1. Kellyrcannon
    This is a great recipe, I substituted one cup of jalapeno for red bell pepper which adds color and takes some of the heat out. This exact recipe is also in the Ball Blue Book of preserving on page 79. Excellent finished product, not too hot for the wife.
  2. Kellyrcannon
    This is a great recipe, I substituted one cup of jalapeno for red bell pepper which adds color and takes some of the heat out. This exact recipe is also in the Ball Blue Book of preserving on page 79. Excellent finished product, not too hot for the wife.
  3. Charlotte J
    9/29/08 I doubled this recipe but only used 3 1/2 cups of jalapenos as I did not want it to be too hot for us. It is really good right now and I did not notice the vinegar in it. I'll crack a jar open in a few weeks and report back again. Made for *Zaar Cookbooks Tag 2008* game
  4. flightnurse
    This is Excellent, but only thought so after it sat for about a week. It was ok at first, but for some reason after a week it was to-die-for! I love anything with a vinegar base, so this is definitely a keeper. Thanks for sharing.
  5. crazycookinmama
    This salsa smelled absolutely wonderful while it was cooking. It is still canned, as we haven't popped it open yet, but I know it's going to be fantastic, and the hotter the better!
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