Ingredients for Tomato Salsa
- 10 pounds ripe tomatoes
- 2-3 green bell peppers (Anaheim, Poblano, or regular), seeded and minced (about 2 cups)
- 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
- White Onions
- Distilled White Vinegar
- Tomato Paste
- Garlic Cloves
- Ground Cumin
- Canning Salt
- 1/2 teaspoon black pepper
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How to Make Tomato Salsa
- Wash and roughly chop 10 pounds of ripe tomatoes.
- Place the tomatoes in a large pot and cook over medium heat until softened, about 30 minutes. Stir occasionally.
- Peel and seed the cooked tomatoes if desired. This step may increase total preparation time.
- Add 1 large chopped white onion (about 1 cup chopped).
- Add 2-3 green bell peppers (Anaheim, Poblano, or regular), seeded and minced (about 2 cups).
- Add 2 cloves of garlic, minced.
- Add 1 jalapeño pepper, seeded and minced (adjust to your spice preference).
- Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add 1/2 cup chopped fresh cilantro (optional: add 1 tbsp per pint after processing for better color and flavor).
- Simmer for another 15 minutes, stirring occasionally.
- Carefully transfer the salsa to sterilized jars, leaving about 1/2 inch headspace.
- Process in a boiling water bath for 15 minutes (adjust according to your altitude).
- Let the jars cool completely and check for seals.
- Add 1 tablespoon of fresh, minced cilantro to each pint once opened for optimal flavor. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
96g
Fat
1g
Carbs
13g