My Best Salsa

made it | 2 reviews | photos

Recipe by: Big Nanc

"I found this recipe a couple of years ago and I've tweaked and changed it until we felt it was just right. I get requests all the time for the recipe. My family loves it, hope you enjoy also! I don't can, so I use quart freezer bags and freeze."

Directions

Prep
15 m
Cook
15 m
Ready In
30 m

Combine onions, tomato sauce, green bell pepper, jalapeno peppers, tomato paste, vinegar, garlic, cumin, salt, and black pepper together in a saucepan; bring to a slow boil for 15 minutes. Stir cilantro into salsa and remove saucepan from heat.

Get the magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

Cook's Notes:
Yellow bell pepper can be substituted for the green bell pepper, if desired.
Substitute 1 tablespoon dried cilantro for the 1/2 cup fresh, if desired.
If you like a salsa that's not so chunky, you can pulse a couple of times in a blender.

Nutrition Facts

Per Serving: 53 calories; 0.5 g fat; 11.6 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 1057 mg sodium. Full nutrition

Reviews

Read all reviews

Rate and review

My review

Edit review

Most helpful

Most positive

Least positive

Newest

Buckwheat Queen

4/9/2016

This recipe rocks! There is no reason to buy salsa, make it and you'll see it is really, the best. Thank you for the recipe.

TENNESSEE

4/15/2015

This is an excellent recipe. Close to one I use but mine didn't call for bell pepper. I found the bell pepper really added to the taste. Too, I use a can of diced tomato/chile pepper (Rotel) ...

More Reviews

My Best Salsa

Ingredients

On Sale

Directions