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Canned Salsa

This delicious salsa recipe is big so you can preserve it and enjoy it all year.


  • 20 pounds Vine-ripened Tomatoes
  • 2 whole Large Bell Peppers
  • 6 whole Large Anaheim Or Other Large Chili Peppers
  • 5 whole Jalapeno Peppers
  • 6 whole Large White Onions
  • ½ cups Minced Garlic about 2 Large Bulbs
  • 2 cups White Vinegar
  • ½ cups Salt
  • 6 ounces fluid Can Tomato Paste
  • ¼ cups Chopped Fresh Cilantro


  • Peel tomatoes (dip in boiling water for about 1 minute, then into ice water, then peel); cut out stem and chop. You need to have at least 6 quarts, and a bit more won’t hurt.
  • De-vein the bell peppers and jalapenos. You can leave in the seeds from some or all of the jalapenos if you like the heat.
  • Chop all the veggies (except the tomatoes) in the food processor. Add tomatoes, onions, garlic, and peppers to large stockpot; stir in vinegar and salt. Cover and heat to boiling (this takes a while), then reduce heat and simmer for 20 minutes. After simmer time is done, stir in tomato paste and cilantro.
  • Can as usual in a water bath canner or a steam canner for 20 minutes for quarts. Makes about 9-10 quarts