-
-
My review
Phyl's Salsa
KB COUNTRYGIRL
"It took me three years and many tries to perfect this salsa recipe. Everyone says it's a hit."
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 7 calsOriginal recipe yields 192 servings (3 quarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
- Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.
Footnotes
- Note
- For more information on canning fresh salsa, contact your local university or county extension service.
Nutrition Facts
Per Serving: 7 calories; 0.1 g fat; 1.4 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 61 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3444 Ratings
-
-
-
-
-
Most helpful positive review
7/17/2004
Excellent recipe! Just like mom makes haha!! Fantastic taste and nice chunky texture. Way better than store bought. I love how easy it is to accomodate everyone's taste; you can make it hotter o...
Most helpful critical review
1/8/2008
My mom and I spent HOURS in the kitchen preparing this recipe that she thought would be fantastic (based on such good reviews). Guess what? No better than any old store-bought jar of salsa, an...
Most helpful
Most positive
Least positive
Newest
1/8/2008
My mom and I spent HOURS in the kitchen preparing this recipe that she thought would be fantastic (based on such good reviews). Guess what? No better than any old store-bought jar of salsa, an...
7/17/2004
Excellent recipe! Just like mom makes haha!! Fantastic taste and nice chunky texture. Way better than store bought. I love how easy it is to accomodate everyone's taste; you can make it hotter o...
8/2/2008
Very good salsa, but VERY important note: let the salsa sit in the jars for several days before opening. I opened a jar the day after canning and my first impression was "ok". I opened another j...
9/13/2009
Excellent! I only make 3 pints at a time as to change it up a bit. Sometimes I add lime,only add jalapenos or eliminate this or that. The vinegar and italian seasonings are the key. I always use...
10/24/2007
This was so easy to make(time consuming, but easy). I doubled the recipe, and added 3 TBSP. dried cilanto, 2 cloves of garlic, and I used whatever hot peppers, sweet peppers and onions I had in...
6/12/2006
This was very good! We cut the recipe in half. I would add one or two more jalapenos next time because it wasn't hot enough for us. Couldn't find banana peppers so I substituted with tomatillos ...
5/30/2008
Ok, so I think I ate about half a jar while making this! I will never buy store bought salsa again. I halved the recipe, it made 4 mason jars full. I used the called for amount of jalapenos, pl...
9/5/2008
Taste wise it's pretty good, ours is fairly hot after one day. The consistency reminds me of a Pace picante sauce I think, I tend to like my salsas a little more chunky/fresh. Next time we won't...
12/2/2007
Every fall I make this salsa and beause our tastes are turning to 'hotter' foods, I have increased the peppers to include Habanjero peppers as well as Tai peppers to increase the heat. Also, I ...