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Homemade Salsa Recipe

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This recipe for Homemade Salsa, by , is from The Pacha Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Sackett
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 lbs. firm ripe tomatoes (about 12 large)
1 lb. onion (about 2 large)
1 lb. green peppers
1 large red pepper
1 1/2 c. distilled white vinegar
1 T. plus 1 tsp. salt
2 tsp. dry mustard powder
2 tsp. granulated sugar substitute (like Splenda)
2 tsp. chili powder
1 tsp. garlic powder
3/4 tsp. ground cumin
1/2 tsp. ground black pepper
1/8 tsp. crushed red pepper flakes
jalapeņo peppers (optional)

Directions:
Directions:
Peel, chop, and seed tomatoes; allow to drain in a colander. Meanwhile, chop onions, peppers, and jalapeņos. In large pan over high heat, combine all ingredients. Bring to a boil. Reduce heat to medium and cook, stirring occasionally for about 45 minutes to 1 hour or until very thick. Near the end of cooking time, stir frequently to prevent sticking. Spoon into hot, sterilized jars, allowing 1 inch headspace. Wipe rims with clean cloth dipped in hot water. Put on jar lids and process in boiling water bath 20 minutes.

Number Of Servings:
Number Of Servings:
Makes four 8 oz. jars

 

 

 

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