Cooking Instructions

Follow these steps for perfect results

Ingredients

0/15 checked
24
servings
50 unit

tomatoes

blanched, peeled, and chopped

10 unit

green peppers

chopped

10 unit

red peppers

chopped

10 unit

onions

chopped

25 unit

jalapenos

chopped

0.5 cup

brown sugar

0.25 cup

white sugar

1 qt

white vinegar

24 unit

tomato paste

2 tbsp

celery seed

2 tbsp

garlic powder

2 tbsp

basil

2 tbsp

cumin

0.5 tsp

paprika

0.25 cup

kosher salt

Step 1
~15 min

Blanch tomatoes in hot water, remove skins, and chop.

Step 2
~15 min

Chop or shred green peppers, red peppers, onions, and jalapenos.

Step 3
~15 min

Combine all ingredients in a large pot.

Step 4
~15 min

Cook for 1 1/2 hours, stirring occasionally to prevent sticking.

Step 5
~15 min

Pack the hot salsa into sterilized jars.

Step 6
~15 min

Process in a boiling water canner (not a pressure cooker) for 1 hour to ensure proper preservation.

Pro Tips & Suggestions

Expert advice for the best results

Adjust the amount of jalapenos to control the spiciness.

Roast the tomatoes and peppers for a smoky flavor.

Always follow proper canning procedures to ensure food safety.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

30 minutes

Batch Cooking
Friendly
Make Ahead

Can be made in large batches and stored for future use.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with tortilla chips

Top grilled chicken or fish

Add to scrambled eggs

Perfect Pairings

Food Pairings

Tacos
Burritos
Nachos

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Mexico

Cultural Significance

A staple condiment in Mexican cuisine.

Style

Occasions & Celebrations

Festive Uses

Cinco de Mayo
Fiestas
Potlucks

Occasion Tags

Party
Snack
Appetizer
Summer
Game Day

Popularity Score

80/100

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