Canned Salsa

Cooked in pressure pan ~ recipe by Joan Van Zante

12 C tomatoes  (Romas work well, less runny, I tend to always have to mix the other ones with it.)
2 C Onions
2 C Bell Peppers (can be red too)
2 C Banana Peppers  (leave approx. 1/3 seeds in)
1 C Jalapeno Peppers (3 very hot, 1 ½ inch peppers = 1 Jalapeno)
2 t Salt
¼ t. Pepper
1 t Cilantro (dried)
3 Cloves Garlic  (or 2t Garlic Salt)
1 t Chili Powder  (I do not use this, I heat it up with the seeds)
12 oz Tomato Paste
1 T. Vinegar
¼ C Sugar

Measure out chopped up vegetables, then put in Vitamix Low 4, Ninja, or good blender. Do not get it too fine.

Simmer 1 hour (I just get it heated up well, then I process 5# pressure for 10 minutes.)

This will make 20 cups of salsa.

When measuring out tomatoes, pour off excess liquid.

I put in small 8 oz. jars so nothing gets wasted.

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