Annie's Salsa

Tina R


I got this recipe from another forum I belong to. Annie paid to have this recipe tested at her county extension center to make sure it was safe for home canning. I canned this salsa last night. If you like the name brand picante salsa that is not made in NYC this taste just like it! This one is a keeper!

pinch tips: How to Slice & Mince Vegetables Like a Pro



6 -7 Pints


1 Hr




8 c
tomatoes chopped, peeled and drained
2 1/2 c
onions chopped
1 1/2 c
green peppers chopped
1/4 c
jalapeno peppers chopped
garlic cloves minced
2 tsp
cummin *
2 tsp
black pepper *
1/8 c
salt, canning
1/4 c
cilantro, fresh chopped
1 c
apple cider vinegar *
2 c
tomato sauce
2 c
tomato paste
1/3 c

Directions Step-By-Step

Mix all ingredients in large sauce pan. Bring to a boil and boil 10 minutes. Pour salsa into hot prepared jars. Seal and process in Boiling Water Bath for 15 minutes.
* According to NCHFP spices are just for taste and may be left out if you want. Also they say that 5% bottled lemon juice can be replaced for all or part of the vinegar. Other then that follow directions exactly to insure proper safety.

About this Recipe

Course/Dish: Salsas, Other Snacks
Main Ingredient: Vegetable
Regional Style: Mexican
Hashtags: #canning, #tomatoes, #snacks