This recipe is a favorite of all my friends. Whenever they come over, they want to leave with a jar. Therefore, when I make it I can 14 GALLONS each time. I figure, if I'm gonna spend all day making it, I might as well only do it once a year! I like to serve this salsa with tortillas or use it in cooking. It's great in scrambled eggs and chili.


Recipe Summary

30 mins
2 hrs
2 hrs 30 mins
3 pints


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.


Cook's Note

To can the salsa: Sterilize three (one pint) jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 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. Refrigerate after opening.

Nutrition Facts

25 calories; protein 0.8g; carbohydrates 5.8g; fat 0.2g; sodium 394.7mg. Full Nutrition

Reviews (4)

Most helpful positive review

Rating: 4 stars
I used fresh roma tomatoes and it turned out fabulously. I may cut the vinegar down the next time though. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I used fresh roma tomatoes and it turned out fabulously. I may cut the vinegar down the next time though. Read More
Rating: 5 stars
This recipe is Fantastic!!!! Made this for Memorial Day picnic everyone was impressed. Got ate up real quick. Passed the recipe to everyone there. Only change I made was to Blend in the Blender to make it less chunky. I am making a double batch right now. Cannot give a more higher rating then 10. Read More
Rating: 5 stars
I wanted to find a cooked salsa I didn't have to can where I could control the sugar and salt and this is it! I have made it 3 times, the first time I made it by the recipe but I reduced the sugar and salt by half. I also took out the seeds and membranes of the jalapenos. The cumin was too much and not hot enough for me. Next time I reduce the cumin to 2 tsp and left the seeds and membranes in the jalapenos and it was perfect! Right now have it simmering but added some chopped peaches and cut all the sugar out. Great recipe, thanks Kim! Read More
Rating: 5 stars
Left out the tomato paste sugar and salt and used only 1/2 of the vinegar based on another reviewer's comment and only 1/2 of one jalapeño (3/4 cup sounds like fire ) -- didn't want it too hot. Read More