Ingredients Jump to Instructions ↓

  1. 2 pounds serrano peppers

  2. 3 1/2 pounds roma tomatoes

  3. 1 pound Spanish onions

  4. 24 ounces tomato sauce

  5. 2 1/2 cups distilled vinegar

  6. 1/4 cup salt

  7. 1/4 cup black pepper

  8. 1 large head garlic

  9. 20 1/2 pints canning jars & lids

Instructions Jump to Ingredients ↑

  1. Preparation : Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don't worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately


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