Follow these steps for perfect results
tomatoes
blanched, peeled, and chopped
green peppers
chopped
red peppers
chopped
onions
chopped
jalapenos
chopped
brown sugar
white sugar
white vinegar
tomato paste
celery seed
garlic powder
basil
cumin
paprika
kosher salt
Blanch tomatoes in hot water, remove skins, and chop.
Chop or shred green peppers, red peppers, onions, and jalapenos.
Combine all ingredients in a large pot.
Cook for 1 1/2 hours, stirring occasionally to prevent sticking.
Pack the hot salsa into sterilized jars.
Process in a boiling water canner (not a pressure cooker) for 1 hour to ensure proper preservation.
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.
Everything you need to know before you start
30 minutes
Can be made in large batches and stored for future use.
Serve in a colorful bowl with tortilla chips.
Serve with tortilla chips
Top grilled chicken or fish
Add to scrambled eggs
Light and refreshing to balance the spice.
Classic pairing with Mexican flavors.
Discover the story behind this recipe
A staple condiment in Mexican cuisine.
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