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August 19, 2012
by Erin B

4.5 lbs ripe tomatoes
3 jalapeno pepper, chopped – to start, may need more to taste later
1 large sweet onion
1 large bell pepper, green
1 medium bell pepper, red
5.5 oz. tomato paste, canned
¾ cup white vinegar
¼ cup brown sugar
1 tbsp. coarse salt
2 tsp. paprika
2 cloves garlic, minced

Peel tomatoes by blanching them in boiling water until the skins split.  Shock in ice water until cool enough to handle and the skins should easily slide off.   I pulsed my peeled tomatoes in my blender in batches.  It works for smoother salsa.  If you like chunks, chop instead.

Combine in large pot, bring to boil over medium heat, stirring occationally

Boil gently for 1 to 3 hours, stirring occasionally, until thick

Taste and add more peppers if needed

Can in prepped jars, process 10 minutes

Makes up to 5 pints

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