Annie's Salsa

1
Christina R

By
@MamaLuvsCooks

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 -7 Pints
Prep:
1 Hr
Method:
Canning/Preserving

Ingredients

  • 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
  • 6
    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
    sugar

How to Make Annie's Salsa

Step-by-Step

  1. 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.
  2. * 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.

Printable Recipe Card

About Annie's Salsa

Course/Dish: Salsas Other Snacks
Main Ingredient: Vegetable
Regional Style: Mexican



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