Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Salsa for Canning [ canned ]

See: Canning Salsa Safety

3 quarts tomatoes, peeled and chopped
3 large bell peppers, chopped
3 jalapeño peppers, chopped
4 medium onions, chopped
1 large garlic bulb, chopped and minced
1 cup white vinegar
1 teaspoon whole oregano
3 tablespoons salt
1 tablespoon cayenne pepper (for hot), reduce the amount to make milder

Blend first three ingredients. Simmer until reduced to 2 quarts. Stir in remaining ingredients. Put 1 teaspoon vinegar in bottom of each jar. Fill with salsa and process 30 minutes in a water bath.


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