Rating: 4 stars
46 Ratings
  • 5 star values: 18
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 5

I have tried several different recipes for salsa and this is the one my family and friends like the best. I have given it to a lot of people who all loved it!

Recipe Summary

cook:
1 hr
additional:
1 hr
total:
2 hrs 30 mins
prep:
30 mins
Servings:
48
Yield:
12 pints
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.

    Advertisement
  • In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.

  • Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.

  • Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.

Nutrition Facts

20 calories; protein 0.8g; carbohydrates 4.5g; fat 0.2g; sodium 553.9mg. Full Nutrition
Advertisement