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Nutrition Facts
Serving Size 1 pints 703g Recipe makes 6 pints)
Calories 196
Calories from Fat 10		(5%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1418mg		59%
Potassium 1666mg		47%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 9.8g	39%
	Sugars 23.5g
Protein 7.5g		15%
how is this calculated?

Zesty Salsa for Canning

Recipe #97428 | 1 hour | 1 hour prep | add private note

⁽⁵⁰⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Aug 10, 2004

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (It's-easier-than-making-tacos Salad (taco Salad)).

6 pints (change servings and units)

Ingredients

10 cups roughly chopped tomatoes
5 cups chopped and seeded bell peppers
5 cups chopped onions
2 1/2 cups hot peppers, chopped, seeded
1 1/4 cups cider vinegar
3 garlic cloves, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 (6 ounce) can tomato paste

Directions

1
Combine all ingredients except tomato paste in large sauce pot.
2
Simmer until desired thickness.
3
Stir in tomato paste.
4
Ladle hot salsa into hot jars leaving 1/4 inch head-space.
5
Process 15 minutes in a hot water bath.
6
Note: use more hot peppers for a very hot salsa or less for mild.
7
It depends on how hot your peppers are and how hot you like your salsa.
8
I never get close to 2 1/2 cups for our mild salsa.

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Featured Reviews for This Recipe

From: MrsWolfe

On Oct 10, 2009

such a yummy salsa! i made it with a friend, and both our husbands (who normally don't like salsa) loved it! we didn't have any hot peppers, so i just added a tsp of hot pepper flakes, which gave it a little zest, but not too much (which is wonderful for me!!) we all love it! thanks so much! ps, i think next year i'll use roma's to make it a little thicker and it did end up with quite a bit of juice!)

0 people found this review helpful

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From: Andyrain

On Sep 28, 2009

Fantastic! I followed the recipe and measured everything out, but somehow I ended up canning 11 pints. I used roma tomatoes and blanched them first. I used jalepeños for the hot peppers but added 4 little habeneros. This recipe is perfect! I'll be making this one from now on. Thank you!

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From: Petdrwife

On Aug 20, 2005

WOW! This is a very nice salsa to can. I did only use about 3/4 c of seeded jalepeno's and it was Z-E-S-T-Y! Maybe my crop is just hot. The only thing I might add is that when I shared my salsa with a veteral canner (this is the first time I have canned) she stated that I should have skinned the tomatoes by dipping the whole tomatoes in boiling water then chilled water and removing the skins. The only effect leaving them on had was I have some curled skin in my salsa but hey next time I will know to do that.....live and learn. Thanks for sharing a wonderful recipe.

19 people found this review helpful

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From: um-um-good

On Oct 21, 2004

I would give more stars if I could. Everyone that has tried this salsa has raved about it!!!! I have removed my grandmas recipe from my box and replaced it with this one. It gets better the longer it sits. I made a few batches. The second one I added a few tablespoons of cumin as well. Either way it's GREAT!!!! Thanks soo much for this recipe!

9 people found this review helpful

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