I am so happy with all of the salsa that we have put up this year.  It is soooo much work.  And not my favorite thing to do.  But there is such a satisfaction of seeing rows of bottles filled with my hard work.  Our garden did really well this year so I was able to do a bunch of salsa, spaghetti sauce, and diced tomatoes.

I found this awesome recipe at Belle Adorn.  I’ve tweaked it a bit this year and really love the results.

Yummy  Salsa

30 tomatoes peeled and chopped( Or don’t peel them :))
2 green bell peppers
2 red bell peppers
10 cups chopped onions
10 cloves garlic
4-5 yellow banana pepper or 1 cup chopped jalapenos
1/2-3/4 cup sugar
2 cups vinegar ( or lime juice, that’s what I use)
8 teaspoons pickling salt
2 teaspoons black pepper
2 large cans tomato paste

Chopped cilantro if  you want( love it!)


So instead of the bell peppers I used my Anaheim chili peppers that I grew in my garden.  And of course, you can add more or less jalapenos depending on how spicy you like it.  Your salsa will get hotter the longer it sits on the shelf, so keep that in mind.  I also really like the flavor that the lime juice adds.

So, make sure you have a HUGE pot.  Oh, and a food processor.  I got one for Christmas this year and it has changed my life!  I had to hand chop everything last year!  I actually don’t peel my tomatoes, I figure everything is getting chopped and cooked and you really can’t tell the difference.  So why make the extra effort.

Also after I put my tomatoes in the food processor Cody suggested I strain them so that there is not so much liquid.  It was a great idea!  It makes it so much thicker and I don’t have to cook it down as long.  I use the strained tomato juice and cook it down into tomato paste.  Super easy!


So, chop, chop, chop and put everything into your pot.  Then let it let it simmer on the stove for 1 1/2- 2 hours.

Make sure that you have sterilized your bottles and your lids.  I usually just toss the bottles into the dishwasher and they are all ready when I need them.  Fill your jars and put your lids on and put them in your water bath canner.  Start timing it when it gets all steamy for about 20 minutes.

Then after they cool, admire the fruits of your labor and pat yourself on the back every time you open a fresh can of salsa in the dead of winter.


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