Monday, October 5, 2009

Tomato Salsa

Guest Post from Mpls - III
My sister-in-law C, makes and cans Tomato Salsa. This is how she makes it.
Ripe tomatoes - 30 medium size
Onions - 8 medium sized - diced
Green Peppers - 4 or 5 medium sized - chopped into bite sized pieces
Chillies - 20 (regular or jalapeno peppers - for less hot, use 12) - chopped
Garlic - one bulb - chopped
Salt - dash
Sugar - dash
Tomato paste - 2 small cans
Tomato sauce - 2 medium cans

Blanch the tomatoes and take the skin off.

Cook and boil the first five ingredients - tomatoes, onions, green peppers, peppers and garlic
Boil for about 45 minutes to an hour. The idea is to get as much of the liquids off the tomatoes.
Make sure you stir often so that the bottom does not char or burn.

Add, the remaining ingredients for taste.
Stir continuously and reduce the temperature and allow the salsa to get to a thick consistency (a bit runny is okay too).

If you wish to can the salsa, boil the lids in plenty of water for half an hour before placing on jars.
Prepare the jars and rings by washing them with soap and water making sure that all the soap residue is gone.
Pour salsa into jars, put the lids and rings on the bottles, and place in the canning container for hot packing.
Pour water to cover the bottles and then bring water to a boil and let it boil for 45 minutes.
After this, remove the bottles and wait to hear the lids click indicating that they have vacuum packed.

Use salsa as necessary with chips.
Picture courtesy : M . Thank you Cindy.


  1. Definitely have to try this out. Will save me so much time!!

  2. This salsa will qualify with flying colors, Radha. Your SIL is a genius as are you! Thank you for the lovely entry. :) I am tempted to make this now. :)


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