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Summer Salsa That will Keep Your Tastebuds Dancing.

Recently I mentioned that SALSA is the MUST HAVE canned good from the garden for our family, and I got inundated with requests for my go to recipe! Here's the BEST recipe I found online a few years back... if you are a salsa lover you may want to try it out!

NOTES Before Your Start:

* You can make it as chunky or smooth as you like.

* If you don’t have a food processor for chopping, then you will get a work out💪. If you are chopping the hot peppers 🌶by hand, I suggest gloves, and make sure you don’t’ touch your face or eyes until washed off with soap! (Can you tell I have had a bad experience?🤦‍♀️)

* This is for a MEDIUM SALSA. You can add more or less jalapeno pepper if you prefer.


To Make 3 quarts (6 pints) You'll Need: Salsa Recipe

8 cups tomatoes, peeled, chopped, and put in colander to drain for 5-10 min 🍅 (Pro Tip: to peel tomatoes, drop them in boiling water and remove them as soon as the skin starts to split - then it is easy to remove!)

2 ½ cups onions chopped

1 ½ cup green pepper chopped

1 cup jalapeno peppers chopped

6 garlic cloves minced

1-2 tsp cumin

2 tsp pepper

1/8 cup canning salt

1/3 cup white sugar

1/3 cup vinegar

1 can tomato sauce (398 ml)

1 sm can tomato paste

1 – Mix all together and bring to a slow boil on med-high heat for 10 min (lower heat as needed and stir regularly, you don’t want the bottom to burn!!)

Salsa in a pot

2 – Pour into hot jars (I have mine sitting in hot water in the sink). Close with lid (these should be in a pot of hot boiling water).

3 – Put filled jars into boiling water at least ¾ covering jars for 10 minutes. If you don’t have a canner, a large pot works fine.

Then Grab Your Favourite Beverage, Chips...and Enjoy!

Salsa Bowl Salsa Chip Salsa and Wine