Shirley's Salsa

  • 10 large tomatoes
  • 5 shredded apples
  • 6 cloves garlic
  • 2 green peppers
  • 6 onions
  • 2 13 oz. cans tomatoe paste (added at the end)
  • 1 cup vinegar
  • 4 Tbsp pickling salt
  • 1/2 tsp paprika
  • 1/2 tsp dry mustard
  • 1 tsp cayene (or more if you like)
  • 4 jalapeño peppers (or more)
  • 1 1/2 tsp coriander
  • 1 tsp parsley
  • 1 cup brown sugar image placeholder

You will need a big stock pot (or dutch oven). Blanch tomatoes, peel and chop into quarters or and put in pot first. Add the rest of ingredients except for tomato paste and cook over low heat for 3-4 hours mixing frequently. Add past and let cook for additional 20 minutes.

While salsa is cooking on stove prepare your canning jars and lids. Fill jars with salsa and process in canner for 20 minutes or use the cold oven method.

Cold Oven Method Preparation:

Put prepared jars into cold oven and then turn oven on to 350° F. Time for 20 minutes. When time is up, turn oven off and then open door and let some of the heat escape for a few seconds. Remove jars. Lids should pop within a 1/2 hour to 1 hour.

Of course this is time consuming but the end result is worth it. You can enjoy fat free salsa all winter long. It's great on baked potatoes with a little fat free sour cream.

Submitted by: Recipe Group Member
Date: Apr 2, 1997
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