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Rockin' Salsa
August 04, 2012

Ok here is my only warning, I changed a few things and after 6 batches here is my current, onions same, tomatoes same, I have used sweet peppers and banana same amount little difference, 1 8 oz can paste, 2T apple cider vinegar, adds sweet to allow for less sugar, and it also keeps levels ok for canning, 5 cloves chopped garlic, salt same, sub red crushed pepper for cayenne, 1/2t cumin, 3T brown sugar, 2T white, now the big changer is yellow bell peppers they are sweeter and to me less dirty tasting,(all peppers =around 2 1/2 cups) and 1 T lemon juice. I add jalapeno peppers 2 omit the seeds for milder, buy pickled for milder yet. We also like 1t cilantro. Here is the thing I have found.... The type of tomato changes the salsa more than anything. I made my 1st batch with sweeter tomatoes (I exclude some sugar 1T of each I think is what I used with sweeter tomatoes), and my last with late season seconds they are from one end of the spectrum of sweet to the other overly tomato tasting... Keep this in mind. Also there is no need to cook for 3 hours, I cook anywhere from 20 min to 1 hour based on what I am doing (2 little children distract me) remember your hot bath cooks this too. And if you grind with a hand held mixer there is no need to simmer flavor away. The longer it cooks the more it changes taste to me. As a previous person commented it only takes a hot bath 10 min to process, but some stoves it takes 20 to 45 min to get to a good boil, so remember this also!!!!

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