Chimera Salsa

Mary Spencer


This is the 2nd year we (my daughter and my self) have made this recipe. We made the recipe after looking at many others and not quite liking any so we grabbed bits and pieces from many different ones and made it into one recipe we liked, Hence the name Chimera.

My husband can not eat spicy foods or any sugar so this is a VERY mild flavorful and thick recipe you can add more spice if you would like but for my family its perfect, and all my coworkers have been dropping hints for me to bring them more.


☆☆☆☆☆ 0 votes

1 Hr 30 Min
2 Hr


  • 20 lb
  • 4 large
    green bell peppers
  • 2 large
    yellow bell peppers
  • 2 large
    orange bell peppers
  • 1
    jalapeno peppers
  • 2 bunch
  • 2
    bulbs of garlic
  • 6 medium
  • 4 can(s)
    12oz tomato paste
  • 1/4 c
    salt (or to taste)
  • 1/4 c
  • 4 c
    apple cider vinegar
  • 3/8 c
    fructose or 3/4 c white sugar
  • 1 c
    corn starch

How to Make Chimera Salsa


  1. peel tomatoes (i use the boiling water method)
  2. rough chop tomatoes peppers onions cilantro garlic (I use a rough chop because I use a food mill latter, if you don't have one it would be a good idea to dice your veggies small, and mince your garlic.)
  3. simmer for about an hour, or until veggies are soft
    (I have a pan large enough to do this in one batch, you may need to do this in several batches )
  4. this is were i put mine through the food mill
    if you diced yours you can skip this step
  5. mix tomato paste salt cumin fructose cornstarch and vinegar thoroughly together in a large bowl.
    (this can be done wile the pot is simmering)
  6. add tomato paste mix to your previously cooked veggies
    and bring back to a boil
  7. put your salsa in your jars and use your preferred canning method to seal your jars this makes about 26 pints, or 13 Quarts

Printable Recipe Card

About Chimera Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy

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