“This is my MIL's homemade bottled salsa - my husband won't eat anything but this recipe, and my daughter regularly drank it from her salsa bowl when she was 3! It takes a bit of work to get the tomato skins blanched, peeled, and chopped - but the salsa is so worth it!!”
20 Pints

Ingredients Nutrition


  1. Blanch and peel tomatoes, then chop in blender to desired consistency (no chunks in our house). Add to large pot.
  2. Wash and cut off tops of jalapeno peppers and blend, then add to pot.
  3. Peel, cut, and chop onions in blender. (My Bosch blender holds 6 cups so I add one cup of tomatoes to 5 cups of of onions to help blend all the onions. Doing it this way ends up adding 17 cups of blended onions.).
  4. Pour the vinegar into the blender to get all jalapeno and onion out and then add to pot.
  5. Add sugar and salts.
  6. Bring to a boil on medium heat, then reduce heat and simmer for 2-3 hours without a lid. (The longer you cook, the thicker the salsa will be.).
  7. Bottle and seal. Cold pack 30 minute.

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