Yummy Salsa
Prep time
Cook time
Total time
Looking for a great way to use up those beautiful tomatoes you've harvested? This salsa could be what you're looking for.
Recipe type: Condiment
Cuisine: Mexican
Serves: 8
  • 3 quarts (10-12 cups) tomatoes, blanched, peeled, seeded and chopped. Romas work best but any tomato will do. (do not use overripe or damaged fruit for preserving)
  • 5 cups peppers - use a combination of bell peppers/capsicum, banana peppers and jalapeno depending upon how hot you like your salsa.
  • 3 large onions - chopped
  • 1 tsp minced garlic
  • ¾ tsp salt
  • ¼ c sugar
  • 1 cup apple cider vinegar
  • 6 oz tomato paste (you can use more if you like your salsa thicker)
  1. Cook the tomatoes over medium heat in a large sauce pot to reduce the liquid While that slowly boils, chop the other ingredients.
  2. Add the vinegar and seasonings, followed by the onions, peppers, and garlic. Stir often to prevent scalding and cook down about an hour or more, until liquid is reduced.
  3. Add tomato paste to thicken consistency. More can be added if necessary. Cook a little longer until the consistence looks just right for you.
  4. Sterilize jars, lids, and rings in dish washer or in pot of boiling water. Remove with sterile tongs.
  5. Ladle salsa into prepared sterile jars, leaving at least ¼? space at top. (I use 6 – 8 – 12 oz. jars.)
  6. Wipe edges clean with damp clean paper towel for a good seal.
  7. Place new, unused sterile lids on the jars, secure with sterile rings, and place into hot water bath canner.
  8. Process 20 minutes, then remove to cool overnight on a clean tea towel.
  9. As it cools, you will hear the ping as the lids begin to seal.
  10. In the morning, check the seal. It should have sucked down onto the jar, and not have any give, or popping sound as you press on the center.
  11. If any jars have not sealed properly, they can either be re-heated and re-sealed or refrigerated for current use.
Recipe by Orgasmic Chef at https://orgasmicchef.com/preserves/yummy-homemade-salsa/