My family now frequently requests this after I gave it a try one evening.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 192 |
| Yield: | 3 quarts |
Ingredients
- 1 large onion, diced
- 10 large tomatoes, peeled and chopped
- 2 large green bell peppers, diced
- 1 large red bell pepper, diced
- 2 Anaheim chile peppers, diced
- 2 banana peppers, diced
- 4 fresh jalapeno peppers, diced
- 1 (28 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- ¼ cup white vinegar
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 ½ teaspoons Italian seasoning
- 2 teaspoons salt
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
- Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.
- For more information on canning fresh salsa, contact your local university or county extension service.
Reviews
Excellent recipe! I did not need the cornstarch and water as my batch was already thick. I added 2 tbps fresh cilantro and more garden peppers. A great recipe for end of summer peppers, thank you Phyl.
This is the only recipe I follow (mostly) to make salsa, only change I have made is the type of peppers I add, depends on what is growing in the garden, and no matter what type of peppers I use, the salsa always tastes fantastic, haven’t bought salsa for years, and always get compliments on my homemade salsa
My favorite
Didn’t have all the types of peppers that were called out but it was awesome anyway! I especially
Added: 1/8 t pepper, 1 T minced garlic, 3/4 t cumin, 1 T cilantro
This is a great salsa. Has bit of a smoky flavor due to the chili powder. I did leave out the tomato sauce and tomato paste and replaced the can of tomatoes with a can of crushed tomatoes. I also could not find the Anaheim peppers and replaced it was a can of roasted chili peppers. I also left out the water and cornstarch!
Loved this recipe. I added garlic and cut the sugar in half since we prefer our salsa less sweet. I will make this every year, and I will double the batch, since it only lasts about a week in our home. 🙂
It was bland without some sort of citrus or cilantro
What a great recipe! This salsa recipe lends itself to adaptation quite readily, so please do not be afraid to experiment with different types and amounts of peppers. I happened to have several home grown anaheim chili peppers and a couple of serrano, so I used those in this recipe. I did not have tomato paste or tomato sauce on hand, and since I wanted to make just enough for use the same day, i substituted a little bit more fresh tomato and a small amount of water so that things wouldn’t dry out. I was really pleased with the flavor. The sweetness that others mentioned in their reviews was there, but it really seemed to come from the anaheim and bell peppers themselves, complimented by the brown sugar. I would definitely kick the spice up a notch with some more serrano or other hot peppers next time, but I really enjoyed the flavor and texture of this salsa. Don’t forget that if you add cilantro, you’ll want to do so near the end of the cooking process. Simmering cilantro will dissipate most of the flavor that it adds.
definatley will be tried! check out my confetti squares on my profile:) thanks very much!
This salsa was the first I’ve made and I was disappointed that it wasn’t very spicy. I suggest adding more garlic and peppers. I used cilantro because my family loves it.
Excellent! I only make 3 pints at a time as to change it up a bit. Sometimes I add lime,only add jalapenos or eliminate this or that. The vinegar and italian seasonings are the key. I always use fresh tomatoes, never canned.
What a great recipe to use all of my harvest veggies in. Tastes great and looks great! Thank you for sharing!
Taste wise it’s pretty good, ours is fairly hot after one day. The consistency reminds me of a Pace picante sauce I think, I tend to like my salsas a little more chunky/fresh. Next time we won’t drain the tomatoes and may do even more fresh tomatoes to see if that doesn’t come to a middle ground. Might even remove the tomatoe sauce all together from the recipe. It was easy to make, the longest part was just waiting for it to simmer down.
Very good salsa, but VERY important note: let the salsa sit in the jars for several days before opening. I opened a jar the day after canning and my first impression was “ok”. I opened another jar 5 days later, and let me tell you, the flavors really came out. I don’t know if waiting longer than 5 days helps, I ate it all within a week!
Ok, so I think I ate about half a jar while making this! I will never buy store bought salsa again. I halved the recipe, it made 4 mason jars full. I used the called for amount of jalapenos, plus threw in some seeds. Also used a serrano pepper with some seeds, just the right amount of spice. I found I did need the cornstarch to thicken things up at the end. I also added 1/2 cup fresh cilantro towards the end, what can I say, I love cilantro. I will make this again and again. Thank you for the recipe!
My mom and I spent HOURS in the kitchen preparing this recipe that she thought would be fantastic (based on such good reviews). Guess what? No better than any old store-bought jar of salsa, and if you don’t think your salsa should have a sweet taste, it’s not even as good. I’ll stick to fresh tomatoes, garlic, onions, jalapenos, lime juice and cilantro. It’s never failed me, and all my guests love it.
Every fall I make this salsa and beause our tastes are turning to ‘hotter’ foods, I have increased the peppers to include Habanjero peppers as well as Tai peppers to increase the heat. Also, I increase the number of jalepeno peppers. This works well.
This was so easy to make(time consuming, but easy). I doubled the recipe, and added 3 TBSP. dried cilanto, 2 cloves of garlic, and I used whatever hot peppers, sweet peppers and onions I had in my garden. So good, and doubling the recipe gave me 11 quarts of salsa. I might drain the tomatoes even more than I did next time, because it was a bit watery, but I don’t mind it that way. I used my pressure canner and canned it at 10 pounds for 30 minutes.
Not bad, but it just didn’t have enough “kick” for our tastes. Next time I’ll reduce (or omit) the brown sugar and mix up the peppers a bit. Maybe add a bit more salt and garlic. Banana peppers were nearly impossible to come by, so I think I’ll take some pepper tips from other reviews.
The BEST!! Thanks for sharing this recipe! Made a batch Sunday and everyone loved it. I added cilantro & garlic. Halfed the sugar. I used a salsa seasoning mix from penzy’s spices vs the italian seasoning as it was what I had on hand. Took it to work today and the ladies LOVED it! Better than store bought. Everyone was happy with this first attempt at making salsa!! THANK YOU – THANK YOU for sharing your recipe!! YUMMY!!