This salsa recipe is hands-down the best I’ve ever come across, and I’ve tried at least a dozen! I originally found it in a local hospital cookbook, but I’ve tweaked it over the years and have been canning it ever since. It’s so good that it’s the main reason I plant a garden every year—we couldn’t imagine going without it. I hope you enjoy it as much as we do!
INGREDIENTS
- 8 cups tomatoes, peeled, chopped, and drained
- 2 ½ cups onions, chopped
- 1 ½ cups green peppers, chopped
- 1 cup jalapeño peppers, chopped
- 6 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons black pepper
- ⅛ cup canning salt
- ⅓ cup sugar
- ⅓ cup vinegar
- 1 (15-ounce) can tomato sauce
- 1 (12-ounce) can tomato paste
DIRECTIONS
- Combine all ingredients in a large pot and bring to a slow boil. Simmer for 10 minutes.
- Pour the salsa into jars, seal, and process in a hot water bath for 10 minutes.
- This recipe yields a medium, chunky salsa. For a smoother texture, chop the vegetables into smaller pieces.
- Makes 3-6 quarts or pints.
ENJOY YOUR HOMEMADE SALSA!
