Part of our Family Fun Weekend was the annual making of the salsa (well, the first batch). We whipped out 10 pints handily.
Mrs. Wages has been our go-to salsa mix for YEARS. Perhaps decades. It’s a great mix. If it wasn’t, we wouldn’t have consumed hundreds of pints of it throughout the years.
But we’re breaking up. It’s been a great run, but I’ve got a new recipe and it’s better than Mrs. Wages salsa mix. The funny thing about the recipe, though, is that I have absolutely no idea where it came from. It’s been in my recipe binder for a couple of years, but its origin is a mystery to me.
Why change up something that’s working? Well, over the years my husband has been implying that we needed to try something new in salsa-making. So, honey, this is for you!
This salsa is full of spices that create a sweet-hot flavor. I seeded my jalepenos to keep the heat from overpowering the salsa. I cut the tomatoes and peppers into 1/2-inch pieces and ran the onion, garlic and jalepeno through a food chopper for a finer texture. The tomato paste helps create a thicker base for the salsa. The salsa simmered on the grill’s burner in the garage for at LEAST 30 minutes. (We cook salsa outdoors because, despite smelling heavenly on the stove, the smell lingers in the house for days.)
Printable version of this recipe here.
Canning Recipe for Salsa
- 12 cups tomatoes, skinned and chopped
- 1 1/4 cups green peppers, finely chopped
- 2 cups onions, finely chopped
- 2-3 jalepeno peppers, finely chopped (seeded for a milder heat)
- 2 tbsp minced garlic
- 3 tbsp pickling salt
- 1 tbsp crushed red pepper flakes
- 1/2 tsp celery salt or celery seed
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp Tabasco sauce
- 1/4 cup sugar
- 1/2 cup white vinegar
- 2 cans tomato paste (12 oz each)
Place all ingredients into a large kettle. Simmer until desired thickness is reached, 30-45 minutes.
Pour into sterile pint canning jars, leaving 1/2 inch headroom. Process according to your canner’s instructions.
Yield: 10 pints