1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 jars 1286g Recipe makes 4 jars)
Calories 345
Calories from Fat 22		(6%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 936mg		39%
Potassium 2451mg		70%
Total Carbohydrate 75.0g		25%
	Dietary Fiber 15.5g	62%
	Sugars 35.4g
Protein 11.9g		23%
how is this calculated?

Peppy Salsa...you Choose the Heat!

Recipe #103560 | 2¼ hours | 45 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Nov 8, 2004

This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.

4 jars (change servings and units)

Ingredients

12 cups peeled fresh tomatoes
4 cups chopped bell peppers (red, green, and yellow)
3 cups chopped onions
4 minced garlic cloves
2 cups grilled cooked corn kernels, straight off the cob
1 teaspoon chopped fresh oregano
1 teaspoon paprika
2 tablespoons sugar
1 teaspoon salt
2 cups cider vinegar
1 (5 1/2 ounce) can tomato paste
1 cup finely chopped jalapeno pepper, for mild salsa
2 cups finely chopped jalapeno peppers, for medium salsa (optional)
3 cups finely chopped jalapeno peppers, for hot salsa (optional)
4 cups finely chopped jalapeno peppers, for killer salsa (optional)

Directions

1
In a large pot mix all ingredients well and simmer for one and a half hours.
2
Stir occasionally and reduce to consistency of your liking.
3
Place in sterilized jars.
4
Wipe the rim of the jars with a very clean damp cloth.
5
Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
6
Yield is a wild guess, depending on jar size.

Questions about this recipe?

Featured Reviews for This Recipe

From: Devin71

On Sep 11, 2009

It is very good recipe. I do add black beans and frozen corn.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #694088

On Jul 29, 2008

This is AWESOME! Thank you for this recipe! I don't care for salsas that don't cook the veggies a little first, so this one is good. I used 3 VERY hot jalapenos so it packs quite a punch, but I balanced that by adding a little bit of pineapple bits and juice. I think this is now my favorite salsa in the world! It made one large jar. THANK YOU!!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: KITTENCAL

On Dec 10, 2004

Wonderful recipe for homemade salsa! I am rating this higher than 5 stars. I halved the recipe and made one in mild and the other half in medium, and will be using them for my dip recipes for my party, so I did not put any in jars to seal and store away (that will be the next batch I make). I made this salsa days ago and left it in the fridge to blend the flavors. This is much better and fresher tasting than store bought and the heat can be adjusted more easily to suit taste. If anyone is looking for a wonderful homemade salsa recipe I highly reccommend trying this one, it's an excellent recipe. Thank you sarahsmomi for another winner!...Kittencal

4 people found this review helpful

Was this review helpful to you? YES | NO

From: mama's kitchen

On Sep 21, 2005

Terrific! Cant beleive a non-Texan made this recipe! lol Really good- I did add a handful of chopped cilantro to it cuz that is how we do it in TX! Thanx for a great recipe sarahsmomi!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews