Tomato Salsa

2013-07-06
tomato salsa
Average Member Rating

(5 / 5)

5 5 4
Rate this recipe

4 people rated this recipe

  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:30 h
Add to Recipe Box

This tomato salsa recipe was contributed by Maureen Fipke of Camrose, Alberta, Canada.

It is a salsa that you make in a large batch and “can” in hot sterilized jars. You can have your own jars of delicious salsa any time with this easy salsa recipe.

Tomato Salsa

Ingredients

  • 10 cups chopped tomatoes (I use canned diced)
  • 5 cups chopped green, yellow, red or orange sweet peppers
  • 2 1/2 cups chopped jalapeno or any hot pepper of your choice
  • 5 cups diced onion
  • 1 tablespoon pickling salt
  • 1/2 cup minced garlic
  • 1 1/4 cup pure apple cider vinegar

Method

Step 1

Put all in a heavy bottom Dutch oven and heat until simmering, let simmer for about one hour. Pour hot into sterilized jars and seal.

This is a great way to have delicious homemade tomato salsa any time you want it. Much better than store bought.

Removing the seeds from the jalapeno takes away the some of heat. You can decide by taste how much heat you want. Use less hot peppers if you don’t like heat or add a bit of your favorite hot sauce if you want more heat.

Like this recipe? I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

Click here to add your own favorite recipes.

Find all of our Mexican recipes here, including another tomato salsa.

Share Button

Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on August 19, 2013

    Tomato Salsa Recipe

    This recipe was originally posted by Maureen Fipke from Camrose, AB, Canada
     
    10 cups chopped tomatoes (I use canned diced)
    5 cups chopped green, yellow, red or orange sweet peppers)
    2 1/2 cups chopped jalapeno or any hot pepper of your choice,

    Removing the seeds takes away the heat decide by taste much heat you want.
     
    5 cups diced onion
    1 Tbsp. pickling salt
    1/2 cup minced garlic
    1 1/4 cup pure apple cider vinegar.
     
    Put all in a heavy bottom dutch oven and heat until simmering, let simmer for about one hour. Pour hot into sterilized jars and seal.

Leave a Reply