Belle Adorn Salsa


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.

Prep Time:
1 hrs
Cook Time:
1 hrs 30 mins
Total Time:
2 hrs 30 mins
17 1-pint jars


  • 30 tomatoes, peeled and chopped

  • 10 cups chopped onions

  • 2 (12 ounce) cans tomato paste

  • 2 green bell peppers, chopped

  • 2 red bell peppers, chopped

  • 2 cups vinegar

  • 4 banana peppers, chopped, or more to taste

  • ½ cup white sugar, or more to taste

  • 10 cloves garlic, chopped

  • 8 teaspoons pickling salt

  • 2 teaspoons ground black pepper

  • 17 1-pint canning jars with lids and rings


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

10 Calories
0g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 272
Calories 10
% Daily Value *
Total Fat 0g 0%
Sodium 89mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 0g
Vitamin C 6mg 28%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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