Delicious Tomato Salsa (Recipe for Canning)

"This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!"
 
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photo by kristyc3 photo by kristyc3
photo by kristyc3
Ready In:
1hr
Ingredients:
12
Yields:
10 pints
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ingredients

  • 14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
  • 3 cups onions, chopped
  • 12 cup jalapeno pepper (chopped or minced)
  • 1 cup green pepper, chopped
  • 12 cup vinegar
  • 12 cup tomato sauce
  • 3 tablespoons salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 12 teaspoons cumin
  • 5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
  • 5 garlic cloves, peeled and minced (optional)
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directions

  • Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
  • Dip in cold water, slip off skins, and remove cores.
  • Chop all the vegetables and place them into a large saucepan.
  • Stir in next six ingredients.
  • Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
  • Heat to boil and simmer 10 minutes.
  • Fill jars, leaving 1/2-inch headspace.
  • Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.

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Reviews

  1. Love this recipe! I canned some last year and saved the recipe. Making some right now in fact! My husband said that this salsa has ruined him for all other salsa's! He's not a picky eater but he knows what he likes and he loves this! So good. I think the cumin and chili powder add a lot! I didn't use clear jell b/c I didn't have any but I did like the other reviewer and just simmer the tomotoes longer and it thickened right up. Love this recipe...thank you!!!!
     
  2. I love this salsa...and so does everyone else who has tried it. I have been canning salsa for quite a few years but never found a recipe that was "IT". Well....this one is "IT"! I have disregarded all of the other recipes I have and canned this recipe exclusively this year. (about 90 pints!) I use just the regular tomatoes since I don't grow the roma's and I don't use the clear gel. For a little more kick (since my hubby likes his salsa a little hotter) I will make a batch with a few more jalapeno's or serrano's added in. (or maybe a habanero or two) Since I don't like the veggies to be mushy, I don't cook this too long....Maybe simmer 5 or 10 minutes only before putting it in the jars. If you like your salsa with less liquid, you can take out some of the juice before canning (don't waste the juice...can it up too!). The best way to do this, I have found, is to push a strainer a ways down into the pot of salsa. That way, only the juice comes through the strainer and the veggies stay under it. Then you can just use a cup to scoop out the extra juice. Thank you so much for this recipe....I can finally stop looking for the best one.
     
  3. First, many thanks to the submitter of this recipe. Made it yesterday with farm-fresh Better Boy tomatoes and assorted hot peppers, and it lives up to its name. A few minor alterations (no Clear Jel used, also used a combo of lemon and key lime juice instead of vinegar, some fresh cilantro added), and it rocks! It made only 8 pints rather than 10, so maybe I made it thicker or seived it longer? I look forward to making this again and again.
     
  4. So I created a Food.com just to rate your recipe. :) Despite the drought, our tomatoes are growing like crazy this year, along with our peppers. This is also the year I decided to learn how to can, so I did a google search for salsa recipes for canning and yours looked like the best. <br/><br/>I substituted red wine vinegar for the regular vinegar (because I love it), as well as added in more garlic (again, loves), and it was wonderful. Jucier because we have "regular" garden tomatoes, but I love it. Also, didn't have the thickening agent, but cooked it down an extra 15 minutes and it worked just fine.<br/><br/>Thanks for the awesome recipe - it will definitely be a fav for years to come! :)
     
  5. Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Processing directions from the NCHFP: Peel and prepare jalapenos. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill hot, sterilized jars; wipe rims and place lids. Screw on bands finger tight. Process pint jars in boiling water bath for 15 minutes at 1000 feet elevation; 20 minutes at 1001 - 6000 feet elevation; 25 minutes at higher elevations.
     
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Tweaks

  1. only as we had to. And as I love garlic and heat so added a bit more of each. Also, added 1/2 cup of lime juice in place of 1/2 cup of vinegar. Sadly, all we can get here is the cheapest white vinegar.
     
  2. So I created a Food.com just to rate your recipe. :) Despite the drought, our tomatoes are growing like crazy this year, along with our peppers. This is also the year I decided to learn how to can, so I did a google search for salsa recipes for canning and yours looked like the best. <br/><br/>I substituted red wine vinegar for the regular vinegar (because I love it), as well as added in more garlic (again, loves), and it was wonderful. Jucier because we have "regular" garden tomatoes, but I love it. Also, didn't have the thickening agent, but cooked it down an extra 15 minutes and it worked just fine.<br/><br/>Thanks for the awesome recipe - it will definitely be a fav for years to come! :)
     
  3. First, many thanks to the submitter of this recipe. Made it yesterday with farm-fresh Better Boy tomatoes and assorted hot peppers, and it lives up to its name. A few minor alterations (no Clear Jel used, also used a combo of lemon and key lime juice instead of vinegar, some fresh cilantro added), and it rocks! It made only 8 pints rather than 10, so maybe I made it thicker or seived it longer? I look forward to making this again and again.
     
  4. My boys are salsa critics and this one passed the test with flying colors. I did tweak it a little. I substituted 6 oz of tomato paste for the Clear Jel (I used regular tomatoes so I had more juice), added a Tablespoon of sugar, misread Tbsp for tsp and put in 1 Tablespoon of cumin, and I added LOTS of cilantro. It turned out very flavorful. (I only put 2 T of salt too). (I had a few haberno chile's canned from the previous year and chopped up 3 which added lots of heat!!! Yummy.
     
  5. Did not use Roma tomatoes so used what I had in the garden. I omitted the Clear Jel. I chopped and added a bunch of cilantro. Also added some lime juice. Will make again.
     

RECIPE SUBMITTED BY

Hello, and welcome to my recipe collection online! My full-time career is that of Realtor...I was born & raised in the Mennonite faith all of my life. My husband was raised in the Amish faith. Together we have a very rich food heritage from both of our parents- much of which has been passed down through the generations - and I'm happy to share some of these recipes here with you! (including canning & freezing recipes) Hope you enjoy them!
 
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