Ball Blue Book Salsa

  • 10 cup Tomatoes; peeled and chopped
  • 5 cup Green peppers; chopped
  • 5 cup Onion; chopped
  • 2-1/2 cup Hot peppers; chopped
  • 3 Cloves garlic; minced
  • 2 Tbsp Cilantro; chopped
  • 1-1/4 cup Cider vinegar
  • 1 Tbsp Salt
  • 1 tsp Hot pepper sauce; optional image placeholder

Mix everything together in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on lids and rings and process in a boiling water bath for 15 minutes.

NOTES: This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion. Depending on your tastes and how hot your peppers are, you may want to use less hot pepper. 3/4 cup finely chopped jalapeñoss, with no hot pepper sauce added, makes a mild to medium salsa.

You could also drain off some of the tomato juices before mixing everything together.

Servings: 6 pints
Submitted by: Recipe Group Member
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