Does anyone have the salsa recipe for canning salsa from the Taste Of Home magazine?

Posted on March 2, 2010 by admin

I made this salsa last year and it was delicious. I’ve misplaced the recipe and can not find it.

INGREDIENTS

10 cups chopped seeded peeled tomatoes (about 6 pounds)
5 cups chopped onions
3-1/2 cups chopped green peppers (about 1-1/2 pounds)
1-1/2 cups chopped sweet red peppers (about 3/4 pound)
1-1/4 cups white vinegar
6 jalapeno peppers, seeded and finely chopped*
3 garlic cloves, minced
3 teaspoons salt
1-1/2 teaspoons crushed red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon mustard seed
1/2 teaspoon chili powder
1/4 teaspoon pepper

DIRECTIONS

Combine all ingredients in a large kettle; bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 15 minutes. Yield: about 6 pints.

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2 Responses to Does anyone have the salsa recipe for canning salsa from the Taste Of Home magazine?

  1. Donna_Land of Oz, USA says:
    March 2, 2010 at 9:54 am

    Check it out here: http://tasteofhome.allrecipes.com/default.asp
    References :

  2. CRYSTAL H says:
    March 2, 2010 at 10:08 am

    INGREDIENTS

    10 cups chopped seeded peeled tomatoes (about 6 pounds)
    5 cups chopped onions
    3-1/2 cups chopped green peppers (about 1-1/2 pounds)
    1-1/2 cups chopped sweet red peppers (about 3/4 pound)
    1-1/4 cups white vinegar
    6 jalapeno peppers, seeded and finely chopped*
    3 garlic cloves, minced
    3 teaspoons salt
    1-1/2 teaspoons crushed red pepper flakes
    1/2 teaspoon sugar
    1/2 teaspoon mustard seed
    1/2 teaspoon chili powder
    1/4 teaspoon pepper

    DIRECTIONS

    Combine all ingredients in a large kettle; bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 15 minutes. Yield: about 6 pints.
    References :