Salsa Recipe – Eats Now

Name: Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 6 lb. ripe tomatoes (12 large); 1 lb. onions (2 large); 1 lb. green peppers (2 large); 1 large red pepper or 1 more green; 1 1/2 c. white vinegar; 1 Tbsp. + 1 tsp. salt; 2 tsp. chili powder; 1 tsp. garlic powder; 3/4 tsp. ground cumin; 1/2 tsp. black pepper; 1/8 tsp. crushed red pepper flakes or 3 to 4 jalapeno peppers

Servings: persons

6 lb. ripe tomatoes (12 large)
1 lb. onions (2 large)
1 lb. green peppers (2 large)
1 large red pepper or 1 more green
1 1/2 c. white vinegar
1 Tbsp. + 1 tsp. salt
2 tsp. chili powder
1 tsp. garlic powder
3/4 tsp. ground cumin
1/2 tsp. black pepper
1/8 tsp. crushed red pepper flakes or 3 to 4 jalapeno peppers

1
Peel, seed and chop tomatoes.
2
Allow to drain in colander. Chop onions and peppers.
3
In a large pot on high heat, combine all ingredients; bring to a boil.
4
Reduce to medium heat.
5
Cook; stir occasionally.
6
Cook for 1 to 1 1/2 hours or until very thick.
7
Near the end, stir often to prevent sticking.
8
Spoon into hot sterile jars; allow 1/4-inch headroom.
9
Process in boiling water bath for 20 minutes or in pressure cooker for 10 minutes at 5 pounds.
10
Double batch makes 8 to 9 pints.

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 11 ingredients. The key ingredients include: 6 lb. ripe tomatoes (12 large), 1 lb. onions (2 large), 1 lb. green peppers (2 large), 1 large red pepper or 1 more green, 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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