Saturday, September 15, 2007


Here's the promised salsa recipe...made annually in September. I've figured out that if it has enough 'zip' to it, it goes a little further!

  • 10 cups tomatoes (peeled, chopped and drained)
  • 8 small jalapeno peppers chopped (remove seeds for less heat) 
  • 3 cups chopped onions
  • 1 cup chopped green peppers 
  • 3 cloves garlic minced
  • 1/2 cup chopped cilantro
  • 1 1/3 cups vinegar 
  • 1 can 12 oz. can tomato paste 
  • 1 tsp. cumin 
  • 1 Tablespoon red pepper flakes 
  • 3 Tablespoons pickling salt 
  • 3 Tablespoons brown sugar
  1. Combine all ingredients and simmer for 1 hour.
  2. Ladle into jars; tighten lids and process for 20 minutes in hot water bath.

*Optional : Stir in 1/3 cup cornstarch diluted in cold water and simmer for several minutes to thicken salsa before filling jars.

This is a zippy salsa; if you prefer yours on the mild side, remove all the seeds and ribs from inside the jalapeno peppers.


  1. Oh this looks really scrumptious. During the summer I make fresh salsa and we eat like pigs, so this might be a good idea, for making it last a bit longer. I'll whip some up and let you know how long it lasts. :)

  2. Mmm, when I have a larger pantry (or any pantry), I am looking forward to doing some canning!

  3. I have been searching in vain, until now, for the best ever canned salsa recipe. My teenage daughter surfaced from the basement, tried the salsa and said,"This is the best canned salsa ever, whoever came up with this recipe is a genius!"

    So there you have it. You are a genius. Oh when I told her that you are also responsible for the Lettuce Wraps (one of her all time favorite meals), she said, "Yup, definitely genius".


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