Name: Salsa for Canning
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 6-7 pint jars, 35 serving(s)
Ingredients: 4 quarts tomatoes (we prepare our own fresh); 4 green peppers; 5 serrano peppers; 5 jalapeno peppers; 3 small yellow hot peppers; 1 cup white vinegar; 1 -1 1/2 onion; 1/4 cup brown sugar; 3 tablespoons salt; 2 garlic cloves

3

Recipe by Lavender Lynn

3

People talking

Join In Now Join the conversation!

I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday.

Ready In:: 5hrs
Serves:
Yields:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

4 quarts tomatoes (we prepare our own fresh)
4 green peppers
5 serrano peppers
5 jalapeno peppers
3 small yellow hot peppers
1 cup white vinegar
1 - 1 ¹⁄₂ onion
¹⁄₄ cup brown sugar
3 tablespoons salt
2 garlic cloves

directions

Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch.
Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes.
Add the vinegar, brown sugar, and salt.
Simmer over low heat for 3-4 hours until reach desired consistency.
Stir often to keep from sticking and burning to bottom of pan.
Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Lavender Lynn

Contributor

@Lavender Lynn

Contributor

"I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by katie in the UP

5/8/2010

I was about to comment on this recipe...and realized I never reviewed it! Last summer DH and I made 4 batches of Salsa we loved it! I cleaned all the veggies and tossed them in a high oven to char a bit before putting them in the food processor (most all the skin was removed). Delicious! Thank you for posting!!

Reply
review by rysharen

2/10/2010

Quick question,, How many tomatoes will equal 4 quarts? Or how many lbs will equal 4 quarts? Just wondering before I start and dont have enough tomatoes to make it.

Reply
photo by Chabear01

9/8/2009

Reply
review by Chabear01

9/2/2009

Made this up last night it made up 6 pints with half a pint left over which I chilled and served at lunch today to some company. The raves were ear splitting, and a pint was opened to take care of the requests for more. Needless to say, this is a keeper. I did seed the peppers, and added an extra two cloves of garlic. The next batch I make I will be adding a bit of cilantro since I believe it will be a good addition. Thank You for a wonderful recipe Lavender.

Reply
creation by Lavender Lynn

10/17/2007

I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday.