Harvest Salsa

October 30, 2020 • Recipes, Snacks


½ lb Jalapeños (5 with seeds) *Here you can use a variety of peppers depending how hot you like your salsa to be. For example; hot bananas, cherry habanera or any combination of peppers you can find. The idea here is to start with ½ lb of hot peppers adding a few to taste as you go along. Keep tasting while it is simmering because it takes a while for the heat of the peppers to show up in the salsa. You can always add a pepper to the pot.

Salsa With Veg2

3 cups Cubeneala, Anahey, or sweet banana peppers

8 cups of Tomatoes – usually Romas but whatever you would like

2 cups chopped onions

¾ cup cider vinegar

* Start with ½ cup and add more to taste as it can have a strong vinegar taste. The longer you leave it post canning the more the vinegar taste will mellow out.

1 cup Red pepper

1 cup Yellow pepper

1 can of tomatoes

**You can add a few more fresh tomatoes at this point if you want

Salsa With Chip2

2 cans tomato paste *** can add 3 if you fee the sauce is too loose

4 cloves of garlic **** more if you are a garlic lover like me

2 TBsp of granulated sugar

1 TBsp salt

2 tsp of paprika

1 ½ tsp cayenne pepper

1 tsp of dried oregano

1 Bunch of fresh cilantro (add near canning time so they stay greener)

1 cup Corn * optional (I usually use because it adds some sweetness)

Black beans * optional


Cut the tomatoes coarsely because they will shrink a bit with cooking and if they are too finely cut the salsa won’t be very chunky.

Bring the mix to a quick boil, but not too long as it can break down the tomatoes too much and lead to liquid salsa.

Simmer for 1 hour (or longer if to much liquid). Process in canner for 20 minutes.

****** This recipe was given to us from a former colleague. Before I got the recipe, I anticipated her giving me a jar or two every Christmas because it it so good. It's the only salsa my husband eats!