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Friday, October 10, 2008


This recipe started out with my Aunt JonnaLu who gave it to my mom, we have made this recipe for as long as I can remember when canning season rolled around, and it's definitely a family favorite. It's a great way to use all of those fresh veggies from the garden!

8 quarts of Tomatoes cut into 1/8 – 1/16 pieces

4 large onions chopped

2 green bell peppers chopped

3 red bell peppers chopped

½ C. salt

¾ C. Sugar

1 large can of tomato paste (optional for thickening)

1Tbsp. chili powder

4 Jalapeno peppers diced

2 Anaheim peppers diced

2 Hot Yellow Banana peppers (or 1 large can diced green chiles)

2 C. white vinegar

Combine all ingredients into a heavy/thick pan and simmer for 1 ½ -5 hours depending on how thick you want your salsa. Keep the heat at medium or lower to avoid scorching the bottom of the pan. You may also want to add some additional tomato paste to thicken the salsa if desired. Then pour into jars and process for 45 minutes in a steam canner or water bath canner.

1 comment:

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