Makes about 5 pint jars

Might have an Old El Paso lid, but inside it's Kristeva's Kitchen.

Might have an Old El Paso lid, but inside it's all Kristeva's Kitchen.

8 jalapeno peppers

7 cups prepared tomatoes

2 cups chopped onion

1 cup chopped green pepper

3 cloves chopped garlic

1 can tomato paste (156 ml)

3/4 cup vinegar

1/2 cup fresh chopped cilantro

1/2 tsp cumin, fresh ground


Remove seeds and finely chop jalapeno peppers. Blanch, peel and chop tomatoes. Combine 7 cups tomatoes with jalapeno peppers, onions, green peppers, vinegar, cilantro and cumin in a large saucepan. Bring to a boil for approximately 30 minutes or until the salsa is the desired consistency.

Canning method:

Hot water bath. Ladle salsa into jars leaving a 1/2 inch head space, place in canner. Cover canner & return to boil. Process 20 minutes at altitudes up to 1000 feet. Remove jars. Cool 24 hours, check seals.

NOTE: to make a hotter salsa, add 1-2 tsp cayenne pepper to ingredient mixture before cooking.

1 Comment

Filed under Preserving the harvest

One response to “Salsa

  1. Great post, I have tried adding red pepper flakes instead of cayenne different taste and it really kicks the heat up.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.