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Annie’s Original Salsa

I spent 5 years working on this recipe. Everyone loves it, and it's one of the few recipes that is actually mine, not inherited from someone else! It's been so popular that a friend canned 4 ounce jars and gave them as wedding favors. My oldest daughter asked me to do the same thing, and so we gifted wedding guests with 300 small jars of salsa at her autumn-themed wedding. —Angela Barnes, Big Rapids, Michigan
  • Total Time
    Prep: 45 min. Process: 15 min.
  • Makes
    7 pints

Ingredients

  • 2 cups tomato sauce
  • 2 cups tomato paste
  • 2 cups chopped onions
  • 1 cup chopped green pepper
  • 3 to 5 chopped jalapeno peppers, seeded
  • 1/2 cup chopped fresh cilantro
  • 6 garlic cloves, minced
  • 2/3 cup white vinegar
  • 1/3 cup sugar
  • 2 tablespoons canning salt
  • 2 teaspoons ground cumin
  • 2 teaspoons pepper
  • 8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

Directions

  • In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.
  • Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutrition Facts
1/4 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 300mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

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