Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

As a recipe made for using your garden-fresh vegetables, this canning recipe makes a fabulous salsa. Use this salsa in place of RO*TEL® for a cheese dip or added to mashed avocados with lime juice for guacamole or eat it on rice. And of course, it's used as a dip for tortilla chips or topping on other Mexican dishes.

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Recipe Summary test

prep:
1 hr
cook:
1 hr 30 mins
total:
2 hrs 30 mins
Servings:
272
Yield:
17 1-pint jars
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Ingredients

272
Original recipe yields 272 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.

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  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Cook's Note:

Substitute 1 cup chopped jalapeno peppers for the banana peppers if desired.

Add 1/2 bunch cilantro at the end of cooking if desired.

Process jars for 45 minutes if using quart-size jars.

Nutrition Facts

10 calories; protein 0.4g; carbohydrates 2.2g; fat 0.1g; sodium 89.1mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
10/04/2014
I've been making this salsa for 5 years...it is DELICIOUS! Use 15 CUPS Chopped Tomatoes (skins removed, of course). Add 3/4 cup - 1 Cup of FRESH chopped cilantro AND 2 Tablespoons ground cumin IN THE LAST 15 MINUTES OF COOKING. THIS IS PERFECT! i always get between 16 & 18 jars.....plus all the taste testing! :) Read More
(4)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/04/2014
I've been making this salsa for 5 years...it is DELICIOUS! Use 15 CUPS Chopped Tomatoes (skins removed, of course). Add 3/4 cup - 1 Cup of FRESH chopped cilantro AND 2 Tablespoons ground cumin IN THE LAST 15 MINUTES OF COOKING. THIS IS PERFECT! i always get between 16 & 18 jars.....plus all the taste testing! :) Read More
(4)
Rating: 4 stars
06/30/2014
17 Pint jars Read More
(1)
Rating: 5 stars
08/20/2016
Cooked it down so it was nice and thick. Added a bit more sugar and cilantro. First batch of tomatoes from the garden this year done! Read More
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Rating: 5 stars
08/12/2021
This turned out fabulous! I followed the recipe exactly as my family gave it five stars! Best ever! Also, I have read many of these reviews and noticed that people were adjusting the amounts of vinegar and other ingredients. When this is done, the acidity of the salsa is changed and this makes it unsafe to process with the recipe's instructions. Never alter the acidity of a recipe and process it with canning. This can cause botulism and food spoilage which can either kill or seriously harm people. I have a degree in food science and know what I am saying is true. Read More