Homemade Salsa Recipe for Canning


10 c. peeled, chopped and drained tomatoes

3 c. chopped onion

1 3/4 c. chopped green pepper

5 jalapenos, finely chopped {remove seeds for less heat - I left the seeds of 1, but removed the rest}

7 cloves garlic, finely minced

2 1/2 t. cumin

2 1/2 t. pepper

2 1/2 T. canning salt

1/3 c. chopped fresh cilantro

1/3 c. sugar

1 1/4 c. apple cider vinegar

16 oz. tomato sauce

12 oz. tomato paste


Combine and bring to a boil. Reduce heat and simmer for 10 minutes, stirring often. Pour in pint jars. Process 20 minutes in a waterbath canner.