Cynthia Rivers Martinez


You can make this in as many levels of heat as you like. This is just a starter, then you divide by adding tomatoes to lessen heat or you can add peppers to make it hotter. We do 3 levels at a time so everyone is happy.


★★★★★ 1 vote

lots, it makes a bunch
30 Min
15 Min
Stove Top


  • 1 box
  • 1/2 box
  • 2 large
  • 2 tsp
    minced garlic (well rounded teaspoons
  • 8 oz
  • 2 Tbsp
    sugar for mild salsa only

How to Make Salsa


  1. Dice everything. Note you should blanch and peel tomatoes first. Then put everything (jalepenos, tomatoes, onion, garlic) except sugar into a large pot and heat to boiling. Turn it down and let it simmer for about 45 min., stirring occasionally.
  2. Hot Salsa--let it cool a bit and put into canning jars and seal.
  3. Medium Salsa--Take some of the above and move it to med pot. Add more stewed tomatoes to cut the pepper fire/heat. Fill jars and seal.
  4. Mild Salsa-- Take some of the med salsa and put in smaller pot. Add more stewed tomatoes and 2T sugar. Let cook for about 15 min stirring occasionally. If this is not mild enough repeat the above. Fill jars and seal.

Printable Recipe Card

About Salsa

Main Ingredient: Fruit
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: For Kids Heirloom

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