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My Salsa Recipe

Saturday, August 25, 2012

I had a request for this recipe, so since I had it typed up, I thought I'd share with you all!


3 onions chopped
3 jalapeno peppers ground (or chopped fine)
4 large green peppers chopped
3/4 C. sugar
1 Tbsp black pepper
2 Tbsp garlic salt
1 Tbsp paprika
1 1/2 tsp. cayenne pepper
1 Tbsp lemon juice (I use Real Lemon brand)

1/2 C. + 2 Tbsp. cornstarch
2/3 C. apple cider vinegar

3 quarts tomatoes (chopped with skins on)

Combine first 9 ingredients in heavy stock pot (heavy so it doesn't scorch) and cook until tender. Combine cornstarch & vinegar and add to hot mixture. Cook until it starts to thicken (doesn't take very long). Add tomatoes and cook until thick (and you can tell the tomatoes are pretty much cooked through - you don't want them to be raw when you can them or they may spoil and pop their seals). Put in jars and process 10 minutes in hot water bath (time 10 minutes after returning filled & sealed jars to canner and water comes back up to a boil). Makes 7-8 pints (I put mine up in pints and jelly jars so I have size options). *** If you've never "canned" anything before, it's not hard, but there are some food safety issues you need to be aware of. Let me know and I can point you toward some resources.

This is the recipe we made today. If you want it milder or hotter, just adjust the amount of jalapenos and green peppers. Also, it doubles well, but it's a pretty big batch then and needs a pretty big pan (12 quart pan is what I use when I double it).

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Member Comments About This Blog Post
    I used to can all kinds of things before being paralyzed! I miss putting up all the great food from our garden. We started a new garden this summer. I don't know about freezing these, try and google it, it's amazing what great info is out there!
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    3138 days ago
    Thanks for sharing! Sounds yummy!!
    3179 days ago
  • no profile photo KELMAZ
    What altitude are you at? I'm above 1,000 feet and I always need to adjust my water bath time. Thanks for the recipe. Tomatoes and peppers are coming in now so I think I will try a batch of this!

    Thanks for sharing!
    3179 days ago
  • no profile photo CD12282919
    Looks good. Memories of canning with my Mom. We love making salsa. emoticon emoticon
    3179 days ago

    Comment edited on: 8/25/2012 10:25:28 PM
    Hmmm, Geofrog. Good question. I've never tried to freeze it. It's already cooked, so there should be any problem there. The only thing I'd say is, I've got a tomato sauce recipe that originally was supposed to be canned like this, but I've taken to freezing it instead, and it is a little more runny when cooking with it than the canned version. This may react that way, too, not sure. Try and let me know!

    3179 days ago
    Love the recipe!!! But I have a question-can you freeze this??? Thanks for sharing!!!
    3179 days ago
  • no profile photo CD5645667
    Sounds so yummy !! .
    Wish I had the energy to cook it !!
    Hugs Susie emoticon
    3179 days ago
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