Rating: 4.5 stars
49 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

It took me three years and many tries to perfect this salsa recipe. Everyone says it's a hit.

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs
Servings:
192
Yield:
3 quarts
Advertisement

Ingredients

192
Original recipe yields 192 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Note

For more information on canning fresh salsa, contact your local university or county extension service.

Nutrition Facts

7 calories; protein 0.3g; carbohydrates 1.4g; fat 0.1g; sodium 60.6mg. Full Nutrition
Advertisement