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.

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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 1% DV; carbohydrates 2.2g 1% DV; fat 0.1g; cholesterolmg; sodium 89.1mg 4% DV. Full Nutrition

Reviews (3)

Read More Reviews

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)
3 Ratings
  • 5 star values: 2
  • 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
Advertisement