Wonderful Sasa

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Have you made this?

By Shirley Makekau
@tutuwoman

I got this recipe from a canning group I am on and everyone that has made it just raves about it. I do too. And since its cannng time I wanted to share it with you but one good thing about this recipe as far as the tomatos go is that winter time you can still make this salsa using commerical canned tomatos.

Rating:

★★★★★ 2 votes

Comments:

5 Comments

Serves:

7 to 8 pints

Ingredients

8 c: tomatoes. peeled and diced-may use three 28-29oz cans tomatoes.well drained,diced
2 1/2 c: diced onions
1 1/2 c: diced green bell peppers
1 c: diced,hot peppers (i used all banana peppers)
6 clove: garlic. minced
2 tsp: cumin
2 tsp: black pepper
1 Tbsp: canning salt
1/3 c: sugar
1/3 c: white vinegar
29 oz: can of tomato puree
1 1/2 c: tomato sauce

Step-By-Step

1Mix everything together in large saucepan. Bring slowly to a boil;boil gently for ten minutes (or less--be sure onions and peppers remain somewhat crisp). NOTE: at this point you could cool,refrigerate and use without canning,if desired.

2Pour into hot jars,cap with hot rings and lids. Process in boiling water bath 15 minutes @ o-1000 ft altitude. 20 minutes @ 1001-6000 ft altitude and 25 minutes above 6000 ft altitude

See Recipe Card