Harvest Salsa

February 15, 2021 • Recipes


  • ½ lb Jalapeños (5 with seeds) (Or a variety of hot peppers ie. hot bananas, cherry, or habanera - add the peppers to taste. It can take a while for the heat to show so simmer and taste before adding lots )
  • 3 cups Cubeneala, Anahey, or sweet banana peppers
  • 8 cups of Tomatoes
  • 2 cups chopped onions
  • 1/2 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
  • 2 cans tomato paste (If it appears to liquid add 3 cans)
  • 4 cloves of garlic ( Or to taste )
  • 2 TBsp of granulated sugar
  • 1 TBsp salt
  • 2 tsp of paprika
  • 1 ½ tsp cayenne pepper
  • 1 tsp of dried oregano
  • bunch of fresh cilantro (add near canning time so they stay greener)
  • 1 cup Corn * optional (I usually use because it adds sweetness)
  • Black beans * optional
Salsa With Veg2


Cut the tomatoes coarsely because they will shrink a bit with cooking and if 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 canning jars.

This recipe was handed down to me by a friend who worked with me. It is the only salsa my husband will eat, so that really speaks to how yummy this stuff is!