Wonderful Salsa

  • Prep Time: 45 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 96,Yield: 3quarts

    • About This Recipe

    “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.”

    Ingredients

  • 8cupstomatoes, peeled, chopped and drained
  • 2 1/2 cupsonions, chopped
  • 1 1/2 cupsgreen peppers
  • 1cupjalapeno pepper, chopped
  • 6garlic cloves, minced
  • 2teaspoonscumin
  • 2teaspoonspepper
  • 1/8 cupcanning salt
  • 1/3 cupsugar
  • 1/3 cupvinegar
  • 1 (15ounce) cans tomato sauce
  • 1 (12ounce) cans tomato paste

    • Directions

  • Mix all together and bring to a slow boil for 10 minute.
  • Seal in jars and cook in hot water bath for 10 minute.
  • This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  • Yields 3-6 quarts or pints.

    • Reviews

  • “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.”

  • “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.”

  • “This is an excellent recipe but our tastes arefor a slightly hotter salsa.To the basic recipeI added 1 to 3 hot peppers (habeneros or chilipeppers) increased the cumin 1/2 to 1 teaspoon and added cilantro.”

  • “I have been looking for a salsa that not only had a good consistancy, but also kept its flavor after being canned.This recipe is it!It truly is Wonderful Salsa!”

  • “I’ve tried alot of salsa recipes over the years and have always searched for just the right one. Well I have finaly found it!!! This recipe for wonderful salsa is the best!!! I also add 1/4 cup fresh chopped cilantro right at the end of cooking. Thanks for the great recipe!”

  • “I have been looking for a salsa recipe to can and tried this one. I was a little skeptical with the tomato sauce and paste but it is great!! Canned beautifully and I won a blue ribbon at the Deerfield Fair with it. Thanks!!”

  • “I am a food scientist so I took some salsa to work and tested the pH. The pH is around 3.93 meaning that it is indeed safe to can in a water bath. As long as the pH is below 4.6, it can be canned safely in a water bath. Also, I made another batch last night and cut the salt in half and I think it is much more balanced now! Thanks for the great recipe!!!”

  • “This salsa tasted better than most found on supermarket shelves. I added some hot red chillies to give it an extra kick – deeelicious!Everybody loves it, including people who told me they are not big fans of homemade salsa. This one’s a keeper.”

  • “This recipes had so many great reviews and I wanted to try to make salsa for the first time,I couldn’t have picked a better one.Was easy to make and tastes great.Thank you for the recipe.”

  • “awesome!take seeds out of jalapenos to make it milder, leave them in to make it hotter.”

  • “We loved this recipe. My husband and daughter ate 1 quart the first day.We added 1/4 cup of cilantro to it.”

  • “It really is wonderful.I found that you can omit the sugar if you use Vidalia onions.It is plenty sweet enough.”

  • “I likewise have tried several other recipes for salsa and this is definitely the best one. I made my first batch exactly as the recipe stated and then made just a few changes to the next batch, cutting back on the sugar and using only the small can of tomato paste and it turned out wonderful.I have several family and friends who love salsa and am planning on giving it as Christmas gifts this year.”

  • “I thought maybe with a whole cup of Jalapeno peppers it might be too hot for us, so I cut it down to just 2 finely chopped jalapenos and it is absolutely awesome!Thanks for such a great recipe.”

  • “We can salsa each year and usually use the same recipe each year.This year we were looking to try something a little different and were very pleased with this recipe.It has great flavor! The cumin adds some zest to it.Thanks for sharing it!!”

  • “I’ve never canned salsa before and this turned out great.I cut back on the jalepano peppers and just love it.”

  • “My whole family loved this recipe! I didn’t have fresh jalapeno’s on hand so I used canned and cut it down to 1/4 cup on a couple batches for the kids it was still a touch spicy like a good mild salsa.”

  • “Truly wonderful! Easy, great taste, and makes a large quantity although the salsa does disappear quickly.”

  • “Easy to make and tasted great.Took it to a large family gathering for a camping weekend and it was a big hit.”

  • “I Made this Salsa for the first Yesterday, It is a GREAT recipe,easy to make. taste great. I only used 2 Jalapeno Peppers,also 1/4 cup cilantro.I will be making lots of it as our tomatoes are just comung on & our grand children all love salsa.Will make their’s HOTTER they all love HOT Salsa.I have canned salsa before , but , not as good as this. Thanks for GREAT the recipe.UPDATE: I have made this salsa recipe for several years now. Everyone loves it. Makes great gifts!”

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