Shirl's Salsa

Shirl's Salsa

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shirley schmuck


i have made this recipe for so many years from all the tomatoes and peppers i reap from my garden. i love to give jars of it as Christmas presents, and of course it freezes well.
i pare and prepare all by hand rather than machine, so my prep time will be longer if you have a processor.


★★★★★ 1 vote

45 Min
4 Hr
Stove Top


  • 1 can(s)
    green chilis
  • 15-20 large
    peeled ripe tomatoes
  • 1 large
  • 3
    jalapeno peppers (or to taste)
  • 1 each large
    red, green, orange and yellow peppers
  • 3/8 tsp
    garlic powder
  • 4 1/2 tsp
  • 4 tsp
  • 6 Tbsp
    cider vinegar

How to Make Shirl's Salsa


  1. Chop and dice all the peppers, tomatoes and onion.
  2. Combine the canned green chilis, peppers, onion, and all other ingredients in a dutch oven size pan.
  3. Bring to boil. Cook on low heat for 3 to 4 hours or until thickened. Refrigerate when cool or divide into freezer bags and freeze for up to 6 months.

Printable Recipe Card

About Shirl's Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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