Salsa to Can

Submitted by Tara1183

"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."

 

• Ready In: 7hrs
• Ingredients: 14
• Yields: 10 quarts

ingredients

• 8 quarts chopped tomatoes (no need to peel)
• 2 large Spanish onions, chopped
• 5 large green peppers, chopped
• 4 large red peppers, chopped
• 2 banana peppers, chopped
• 3 (5 1/2 ounce) cans tomato paste
• 3⁄4 cup brown sugar, packed
• 4 tablespoons pickling salt
• 2 1⁄4 cups white vinegar
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1⁄4 cup lemon juice
• banana peppers or jalapeno pepper (more or less) (optional)

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.

Reviews

[Keeferop]

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

 

[mjyoung7_7448941]

Awesome recipe - I use it every year.

 

[rhondalynne]

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!

 

[lil Lori]

Made some minor adjustments to my tase. Doubled the garlic and chili powder. Added parsley and cumin. My second year with this recipe. I am now known for my great salsa. Even friends and family who aren't crazy for salsa are excited to receive a jar. My sister claims she's ruined for all other salsas. Great for use in casseroles, stews, etc. Please try this recipe if you want great success!!!

 

[slippergirl]

This is a very mild salsa, some like it like that. I made it the way the recipe said to except that I doubled the chili powder,used 1/2 a cup of hot peppers, and after I chopped the tomatoes coarsely, I squeezed the juice out with my hands.(I added it to my plain tomatoes that I can) This way I didn't have to cook so long to reduce. I just didn't like how mild it was......so I took 1/2 of the recipe, put it in another pot and added 1 cup fresh chopped cilantro, another 1/2 cup hot peppers, and 1 1/2 tsp cumin. Now I have a very mild and one that is kicked up a notch. Everyone is satisfied. This is a very good recipe and one that is easy to build on.