Salsa Recipe – Eats Now

Name: Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bushel tomatoes, cored, peeled and cubed; 15 yellow long hot peppers; 15 long skinny red peppers; 15 jalapeno peppers; 8 bell peppers; 8 orange size onions; 1 c. sugar; 1 qt. cider vinegar; 1/3 c. salt (not iodized); 3 or 4 red peppers

Servings: persons

1 bushel tomatoes, cored, peeled and cubed
15 yellow long hot peppers
15 long skinny red peppers
15 jalapeno peppers
8 bell peppers
8 orange size onions
1 c. sugar
1 qt. cider vinegar
1/3 c. salt (not iodized)
3 or 4 red peppers

1
Put tomatoes on stove.
2
Cut stems, split and clean jalapeno peppers; save half the seed.
3
The more seed the hotter the salsa will be.
4
Wear rubber gloves.
5
Grind peppers and onions in food processor.
6
All should be approximately the same size.
7
Add to tomatoes; add sugar, vinegar and salt.
8
Boil; stir constantly. Cook 1 to 2 hours or until thick.
9
Set aside overnight in fridge. Skim off clear liquid; boil 1 hour.
10
Pack into sterilized jars. Cold pack, then boil jars 30 minutes.

755

kcal

Calories

163

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1 bushel tomatoes, cored, peeled and cubed, 15 yellow long hot peppers, 15 long skinny red peppers, 15 jalapeno peppers, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa

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