Wonderful Salsa
Wonderful Salsa
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Chef's Note
“This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).”
READY IN:1hr 15mins |
SERVES:96 |
YIELD:3 quarts |
UNITS:US |
Ingredients Nutrition
- 8 cups tomatoes, peeled, chopped and drained
- 2 1⁄2 cups onions, chopped
- 1 1⁄2 cups green peppers
- 1 cup jalapeno pepper, chopped
- 6 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1⁄8 cup canning salt
- 1⁄3 cup sugar
- 1⁄3 cup vinegar
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
Directions
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
- Yields 3-6 quarts or pints.
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Wonderful Salsa