Our Favorite Salsa Recipe

Name: Our Favorite Salsa
Yield: 4 servings
Cuisine: American
Ingredients: 20 pounds Vine-ripened Tomatoes; 2 whole Large Bell Peppers; 5 whole Jalapeno Peppers; 6 whole Large Anaheim Or Other Large Chili Peppers; 6 whole Large White Onions; 1/2 cups Minced Garlic (about 2 Large Bulbs); 2 cups White Vinegar; 1/2 cups Salt; 12 ounces, fluid Can Tomato Paste; 1/4 cups Chopped Fresh Cilantro

Servings: persons

20 pounds Vine-ripened Tomatoes
2 whole Large Bell Peppers
5 whole Jalapeno Peppers
6 whole Large Anaheim Or Other Large Chili Peppers
6 whole Large White Onions
1/2 cups Minced Garlic (about 2 Large Bulbs)
2 cups White Vinegar
1/2 cups Salt
12 ounces, fluid Can Tomato Paste
1/4 cups Chopped Fresh Cilantro

1
Peel tomatoes (dip in boiling water for about 1 minute, then into ice water, then peel); cut out stem and chop. You need to have at least 6 quarts, and a bit more won't hurt. I averaged 7-8 quarts of chopped tomatoes from 20 pounds of whole tomatoes.
2
I seed and de-vein the bell peppers and 3 of the jalapenos. For the 2 remaining jalapenos, I leave the seeds in. (This year I didn't seed any of the jalapenos, just stemmed and chopped them up, and it's a nice mild-to-medium heat.)
3
Chop all the veggies (except the tomatoes) in the food processor. Add tomatoes, onions, garlic and peppers to a large stock pot; stir in vinegar and salt. Cover and heat to boiling (this takes a while), then reduce heat and simmer uncovered for 20 minutes. After simmer time is done, stir in tomato paste and cilantro. When I add the tomato paste, I put the paste into a medium bowl, add 2 or so cups of the hot liquid from the salsa and stir it up with a whisk, adding more liquid as needed until it's about the consistency of ketchup, then stir it back into the salsa. It makes incorporating the tomato paste so much easier.
4
Can as usual in a water bath canner or a steam canner for 20 minutes for quarts or pints. For more info on canning procedures, the Ball Blue Book of Canning is a wonderful resource. You shouldn't can without it.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 pounds Vine-ripened Tomatoes, 2 whole Large Bell Peppers, 5 whole Jalapeno Peppers, 6 whole Large Anaheim Or Other Large Chili Peppers, and more.

Yes, Our Favorite Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Our Favorite Salsa

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