Wonderful Salsa Recipe

Name: Wonderful Salsa
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 12 lbs ripe tomatoes, peeled, cored and chopped; 4 large onions, chopped; 6 large green bell peppers, chopped; 1 cup chopped jalapeno peppers (with seeds if you like it hot); 12 garlic cloves, minced; 1 tablespoon ground cumin; 1 tablespoon black pepper; 1/4 cup canning salt; 1 cup white sugar; 2 1/2 cups apple cider vinegar; 3 (15 ounce) cans tomato sauce; 1 (12 ounce) can tomato paste

This award-winning salsa recipe, adapted from a local hospital cookbook, is so good, we plant our entire garden just for it! Years of canning perfection have culminated in this zesty, chunky salsa—verified safe by a food scientist with a pH below 4.0, ensuring safe water bath canning. Get ready to experience salsa perfection! This medium, chunky salsa is incredibly versatile – perfect with chips, tacos, or as a topping for your favorite dishes. Prepare to be amazed!

Prep Time 20 mins

Cook Time 75 mins

Calories 12.5 kcal

Protein 0g

Rating 4.5 (507 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Wonderful Salsa

12 lbs ripe tomatoes, peeled, cored and chopped
4 large onions, chopped
6 large green bell peppers, chopped
1 cup chopped jalapeno peppers (with seeds if you like it hot)
12 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon black pepper
1/4 cup canning salt
1 cup white sugar
2 1/2 cups apple cider vinegar
3 (15 ounce) cans tomato sauce
1 (12 ounce) can tomato paste

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How to Make Wonderful Salsa

Roughly chop all vegetables. If you prefer a smoother salsa, chop them finer.
In a large pot, combine all ingredients. Bring to a slow boil over medium heat and simmer for 10 minutes, stirring occasionally.
Carefully ladle the hot salsa into sterilized jars, leaving ½ inch headspace.
Remove air bubbles by running a non-metallic utensil around the inside of the jars.
Wipe the jar rims clean, place lids and rings on jars, and tighten fingertip tight.
Process jars in a boiling water bath for 10 minutes (adjust time based on altitude – consult a canning guide for your elevation).
Turn off heat and let jars sit in the water bath for 5 minutes.
Carefully remove jars and let them cool completely. You should hear a ‘pop’ sound as the jars seal.
Check seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed!
Yields 3-6 quarts or pints (depending on your vegetable chopping size).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy Sauces Canning Condiments Etc Vegetables Easy Low Fat Salsas Dietary Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Free Of Something Low In Something Number Of Servings Technique 4 Hours Or Less