The GREATEST Salsa on Earth

If you’ve seen this post before, then you know that I am still learning the ropes here and I thank you for your patience.  I just couldn’t afford to let this one get lost in the shuffle.  Annie, whoever you are, you are a salsa magician.  You will never be able to keep enough of this on hand.  Fair warning.

Salsa after


8 cups tomatoes, peeled, chopped and drained (see “Easy Tomato Peeling”)

2-1/2 cups onion, chopped

1-1/2 cups green pepper, chopped

3 – 5 jalapenos, chopped

6 cloves garlic

2 teaspoons cumin

2 teaspoons ground black pepper

1/8 cup canning salt

1/4 cup fresh cilantro, chopped

1/3 cup sugar

1 cup 5% apple cider vinegar (I like to use 1/2 cup apple cider vinegar and 1/2 cup lime juice for taste.  Personal preference rules, as long as it adds up to one cup)

2 cups (16 oz.) tomato sauce

2 cups (16 oz.) tomato paste

Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars leaving 1/2″ headspace, seal and process in a boiling water canning bath for 15 minutes.

Makes about 6-7 pints.

Additional altitude and other fantastic information can be found at:

Salsa before It’s even pretty before you cook it!

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