This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
35 mins
total:
1 hr 30 mins
Servings:
17
Yield:
17 pints
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Ingredients

17
Original recipe yields 17 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.

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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 pepper for the banana peppers, if desired.

Nutrition Facts

144 calories; protein 5.1g 10% DV; carbohydrates 32.8g 11% DV; fat 0.9g 1% DV; cholesterol 0mg; sodium 1325.3mg 53% DV. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2017
I left out sugar and just used one cup of vinegar. Actually I think it can be done with even less. also didn't make it very spicy, only mild-medium. Sugar is not needed at all, I don't want sweet salsa. Don't know why anybody would add sugar to Salsa, but that's just my 5 cents. Read More
(10)

Most helpful critical review

Rating: 2 stars
11/05/2015
I questioned whether I should keep the vinegar or not. Big mistake to add it. It's way too thin and detracts from the flavors. I had to cook it a long time to get it to a good consistancy. No vinegar no sugar and it would be better. Read More
(2)
44 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/26/2017
I left out sugar and just used one cup of vinegar. Actually I think it can be done with even less. also didn't make it very spicy, only mild-medium. Sugar is not needed at all, I don't want sweet salsa. Don't know why anybody would add sugar to Salsa, but that's just my 5 cents. Read More
(10)
Rating: 4 stars
08/25/2016
my co-workers liked it. said it was like store bought. but they like my fresh salsa better. would cut out the super, add more heat and salt. only used about 7-8 cups onion which was fine. would add 2 bunches of cilantro instead of the 1 I used. I liked the tomatoes paste but used 3 6 Oz cans instead of 2 8 oz. will cut back on that too. otherwise I think you need the vinegar to preserve the canned goods. Read More
(4)
Rating: 5 stars
12/06/2016
I used jalapeños instead of banana peppers and when I tasted it before canning I thought it was going to be very spicy. However, after processing it and not trying it for several months, when we did open a jar it was fantastic! It actually came out to be mild and slightly sweet - perfect if you want to add jalapeños to the dish you are serving. I will definitely use this recipe again! Thanks for sharing! Read More
(4)
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Rating: 5 stars
07/25/2020
? This recipe turned out terrific. I made it in the middle of the summer when our tomatoes were coming in like crazy and bursting at the seams. I cut off the bad spots of the tomatoes and took the cores out. Then I slipped them into boiling water and then after their skins started looking split, put them in cold water and their skins just slipped off.??? I then put all of the tomatoes to the side to cool while I prepared the other ingredients.?? Read More
(2)
Rating: 5 stars
08/08/2019
I have been making this for the past 2 years. I cut the sugar in 1/2 and sub ghost pepper for the chilis. 17 pints use 3-4 ghost peppers, seeded and chopped fine. Add more if you like extreme salsa. Its almost time again so I thought I would thank cookingmama for sharing. Read More
(2)
Rating: 2 stars
11/05/2015
I questioned whether I should keep the vinegar or not. Big mistake to add it. It's way too thin and detracts from the flavors. I had to cook it a long time to get it to a good consistancy. No vinegar no sugar and it would be better. Read More
(2)
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Rating: 5 stars
08/14/2020
I love this recipe! So often salsa is too hot for my husband and me. This one is not. I did not put in sugar until I tasted it and decided to omit it because of being diabetic. I also added an extra green bell pepper because my husband's pepper plants are going nuts in the garden! I couldn't find any fresh banana peppers in the store, so I got a bottle of them already canned, took several rings out, cut them in small pieces and added those to the recipe. Finally, I omitted the cilantro because I just don't lik it. The # of jars came out exactly as the recipe stated, the first time that's happened in any canning recipe for me. Read More
(1)
Rating: 4 stars
08/29/2020
I Didn’t have 30 tomatoes so I cut this in half using 6 pounds of plum tomatoes. I also used only one onion and no sugar. I Got 6 1/2 pints?, Looking forward to tasting the salsa today, it smelled fantastic when I was cooking it! Read More
(1)
Rating: 4 stars
08/28/2017
Very good base recipe. Had to adjust several amounts of the ingredients hence the four stars. Less vinegar. Less cilantro. More garlic. More heat. Read More
(1)
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