Homemade Salsa for Canning

Anna Bracey


My boys love this salsa...I add ghost chili sauce to part of the batch to make a couple HOT jars too!!

★★★★★ 1 vote
1 Hr


20 lb
tomatoes (i like to use vine ripe)
6 large
green peppers
each yellow and orange peppers for color
jalapeno peppers
sorano chilies
1/4-1/2 c
fresh diced cilantro
4 tsp
minced garlic (or more to taste)
4-12 oz
cans tomato paste
3-6 Tbsp
salt (to taste, i use closer to the 6 and i prefer sea salt))


1I have to make this in 2 batches as my pots aren't nearly big enough!! Dice everything fairly small and simmer for about an hour (or more if you like your veggies to be softer). Stirring often! I use a large canning pot and a boiling water immersion to seal my pint jars...Makes about 36 pint jars if you do the whole batch!!
2After putting up the majority of the salsa I will add a couple drops of Ghost Chili sauce to what is left and put up about 6 jars of EXTRA HOT Salsa!!

About this Recipe

Course/Dish: Vegetable Appetizers