I'm looking for a cooked salsa recipe, similar to the bottled ones that are sold in the groceries. I want to make my own so I can flavor it to my preference - I would like something spicier and with more impact coming from cumin.

I have recipes for fresh (uncooked) tomato salsa, but I would like something cooked this time so I can bottle and preserve the salsa.

Thank you!

G'doc

Please note the two different measurements of vinegar, necessary depending on the method you want to use for canning. You can add more heat by adding more hot peppers, just remember to decrease the amount of green pepper by the same volume to keep it safe for canning.

ANNIE’S SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.
Makes 6 pints

Nancy

Linda

You got it, I learned the hard way.

Hated to toss out all my hard work, but, did learn a hard lesson.

For our first attempt, we'll try the recipe straight up, no variations, and then start doodling with it on the succeeding attempts, when we are more confident.

Thanks again, Nancy, and to all the others who responded!

Thanks again!

G'doc

ANNIE’S SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.
Makes 6 pints

Nancy

Salsa

13 skinned and chopped tomatoes
2 green peppers chopped
2 jalapenos chopped - or more
2 onions chopped
1/8 t crushed red pepper flakes
2 T salt
4 t vinegar
12 oz tomato paste
1/8 t garlic powder

Mix all ingredients together and simmer 3-4 hours. Can or freeze, makes about 3 pints.

I use apple cider vinegar because I like that flavor, but you can use any vinegar that's at least 5% acidity.

Now the USDA is going to change the rules for acidity in salsa, so I'm probably going to up the vinegar amount in future incarnations of that recipe.

Annie