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“I love this salsa! The taste is all your choice; add more or less of spices, salt, and vegetables! I use pint size mason jars and water bathe the jars, so that I get fresh salsa through out the year!”
8 pints

Ingredients Nutrition

  • 3 quarts tomatoes, chopped (about 14-15lbs of tomatoes, depending on size. Yes, this is a lot of tomatoes, but it will make abou)
  • 9 garlic cloves, minced
  • 13 cup lime juice
  • 3 teaspoons pickling salt (more of less for taste)
  • 2 teaspoons cumin (more of less for taste)
  • 1 tablespoon oregano (optional, more of less for taste)
  • chili pepper (more of less for taste)
  • 13 cup cilantro, snipped (more of less for taste)
  • 13 cup jalapeno
  • 3 large onions, once red, yellow, and white


  1. Prepare tomatoes. Boil in hot water 1-2 minutes, then dump into a cold water bath. Peel skins and chop up all tomatoes into bite size pieces. The liquid will cook down and so will the size of the pieces.
  2. Start cooking tomatoes(not in stainless steel pot) let it come to a rolling boil, then reduce to a simmer.
  3. With a measuring cup, take out any excess liquid from the tomatoes. I usually take out the liquid 4-5 times before starting to add any vegetables. I let it simmer for over an hour, so I can let all the juices cook out.
  4. Once you have the consistency you want, add the vegetables. Start with diced garlic, cumin, salt, lime juice, oregano, and cayenne pepper. Let these seasonings cook in and try a few taste test to alter if needed.
  5. Next, add cilantro, jalapenos, and 3 onions. Let the mixture cook for as long as you'd like. I usually let it sit and simmer again for another hour to let the jalapenos cook inches.
  6. Prepare your water-bath. Let it come to a rolling boil. Wash out and rinse your jars. Then set them into the water-bath for 10 minutes, for sterilization!
  7. Once jars are sterile, fill them with salsa, leaving 1/2in head space. Wipe rims, add lids and rings.
  8. Place jars back into water bath and set timer for 15 minutes.

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