Our son and daughter-in-law made this wonderful salsa as a result of a bumper crop of tomatoes from their garden.  This salsa is a nice balance of sweet and spicy and is so good with a bag of corn chips or on a hamburger or a grilled cheese sandwich or with eggs for breakfast.


  • 8 cups tomatoes, peeled, seeded and chopped
  • 2 1/2 cups onions, diced
  • 1 1/2 cups green peppers, diced
  • 1/2 cup jalapeno pepper, small dice (See Note)
  • 6 cloves garlic, minced
  • 2 teas cumin
  • 2 teas fresh ground pepper
  • 2 tbls pickling salt
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 1 15oz can tomato sauce
  • 1 12oz can tomato paste


  1. Dip the tomatoes in a pot of boiling water and slip off the skins.  Slice the tomatoes in half and remove the seeds, then chop.
  2. In a large pot mix together all the ingredients.  Bring to a boil, reduce heat a simmer for 10 minutes.
  3. Using safe canning procedures fill apprx. 7 – 500ml mason jars with the hot salsa.  Process in a hot water bath for 10 minutes.


Note:  I removed the seeds from the jalapeno peppers but left the ribs.  If you like your salsa spicy you could add the seeds.




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