Izzy's Salsa
From rosej 13 years ago
- 5 hours to make
- Serves 10 jars
This is a variation on my Aunt Roxy's canned salsa recipe. My step mom added the optional notes. It's one for canning and storing. Plan on spend at least an hour chopping. Honestly, this is worth the time and effort!
Ingredients
- 22 tomatos (chopped) shopping list
- 2 or 3 red bell peppers (original recipe calls for green bells) shopping list
- 1 cup white vinegar shopping list
- 1/3 cup salt shopping list
- 5 medium onions (chopped) shopping list
- 10 jalapeno peppers (cored, seeded, and chopped) (original recipe calls for 5-7) shopping list
- 2 serrano peppers (my addition, not in original recipe) shopping list
- 3/4 cup sugar shopping list
- 5-7 cloves of garlic (chopped) shopping list
- 3 tbsp chopped chives shopping list
- 6 tbsp chopped cilantro (original recipe calls for 3 tbsp) shopping list
- 36 oz. tomato paste (that's 6/ 6 oz cans) shopping list
- Optional: shopping list
- Add various peppers, such as, poblano, anaheim, or chipotle. shopping list
- Add 1/8 cup Mexican oregano shopping list
- 1/4 cup cumin shopping list
How to make it
- Mix all ingredients together in a large pot. Bring to boil, reduce heat and simmer for 2 hours, stirring occasionally. Put into 9-12 sterilized hot pint jars. Top with rings and flats that have been heated in very warm warm water. Process in hot water bath depending on your altitude and canning preference.
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