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After years of experimenting and trying different recipes I found my new go-to recipe two years ago. After many tries I really fell in love with this recipe, after I tweeked it a little. I even set out 3 different bowls of salsa for my husband and my two brother-in-laws one day when they came in to eat after working on a project and we did a taste test. This recipe was the winner, this is defiantly our favorite salsa recipe.
My canner will hold 7 quarts at a time so I have adjusted this recipe to meet my needs and I also added cilantro to it because to me it’s not salsa without it. I realize some people don’t care for it and if you are not on “team cilantro” then feel free to leave it out. You can also kick up the heat with some extra hot peppers if you like it spicy. This is not a spicy salsa recipe as is. I use this food chopper to get the job done fast. My boys would always fight to help me chop the veggies and I loved the first one so much I ordered another one. Now we can get it done even faster.
Dixon Family Farm Salsa
19 cups tomatoes, peeled, chopped, and drained
6 cups onions, chopped
3 1/2 cups green peppers, chopped
2 1/2 cups jalapeno peppers, chopped
1 bunch of cilantro, chopped
14 garlic cloves, minced (I cheat and but the diced garlic already diced at the store and I guess how much, sshhhh!)
4 1/2 teaspoons cumin
4 1/2 teaspoons pepper
1/3 cup canning salt
1 cup sugar
1 cup vinegar
2-15 oz cans of tomato sauce
2-12 oz cans of tomato paste (add more to thicken to your liking)
Mix all the ingredients together in a very large pot and bring to a slow boil for 15 minutes.
Seal in jars leaving 1/2 inch head space and place in a hot water bath for 10 minutes.
Be sure to follow always all recommended safety procedures when it comes to food safety and canning by checking with a reliable resource. This is just the way I make and can my salsa.
You may also enjoy this related post, Things I Preserved Last Year.