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Nutrition Facts
Serving Size 1 (32g) Recipe makes 96 servings
Calories 12
Calories from Fat 0		(5%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 200mg		8%
Potassium 100mg		2%
Total Carbohydrate 3.0g		0%
	Dietary Fiber 0.6g	2%
	Sugars 2.0g
Protein 0.4g		0%
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Mexican Friday Night Get Together

Jewelies

Wonderful Salsa

Recipe #9272 | 1¼ hours | 45 min prep | add private note

⁽³⁴⁰⁾ RATE IT NOW Print Recipe

By: Jazze22
Jun 2, 2001

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.

SERVES 96 , 3 -6 quarts or pints (change servings and units)

Ingredients

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

1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

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Featured Reviews for This Recipe

From: Chef #369989

On Jan 4, 2010

This was excellent- I followed the recipe as is, and we love the salsa. A great way to use up my tomatoes and chilis!

0 people found this review helpful

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From: adopt a greyhound

On Dec 17, 2009

I made two pints of this for my first ever salsa. I canned them this summer and this is the first time using the salsa. A bit too sweet for me but DH said it was great. Will try again next summer with more home grown tomatoes.

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From: Debbie Dixon

On Oct 3, 2001

This is the best. I've made two batches and used Cherry Tomatoes from my garden. For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot. I also froze the salsa instead of canning it and used the Gladware containers. I had read a warning from the Cooperative Extension not to can salsa because the vegetables in it make it unsafe to can. I will make this salsa for years to come.

87 people found this review helpful

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From: Allie

On Sep 27, 2001

This is an exceptional recipe for a canned salsa. My only change was to lessen the sugar. If your tomatoes are fairly sweet (home-grown, off the vine) you really don't need sugar. My family isn't in to HOT, but we didn't find this recipe hot at all - even when made exactly as given. Very mild, but with a little zip. ADDED NOTE: After I drained all the juices off the vegetables, I canned that separately as vegetable broth for soups later. it had a nice "zippy" flavor that will enhance winter soups.

86 people found this review helpful

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