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Dip: Doreen's Wonderful Salsa

Source of Recipe

Doreen Nelson (recipezaar)


Recipe Introduction

Original pster's note: This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and Have been canning it now for about 3 years.Buny's note: this recipe had about 80 reviews and every damn one raved about this recipe as being one of the best salsa's (homemade or storebought) they'd ever tried or canned.. it sounds like an absolute must try..

List of Ingredients

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green pepper
1 cup jalapeno pepper, chopped
6 cloves garlic, minced
2 teaspoons cumin
2 teaspoons pepper
1/4 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounces) can tomato sauce
1 (12 ounces) can tomato paste


Recipe

1. Mix all together and bring to a slow boil for 10 min.
2. Seal in jars and cook in hot water bath for 10 min.
3. The cumin in this make it hot so when I want a milder salsa I just omit the cumin.

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Some of the reviews suggested the following:

This is the best. I've made two batches and used Cherry Tomatoes from my garden. For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot. I also froze the salsa instead of canning it and used the Gladware containers.

I found that you can omit the sugar if you use Vidalia onions. It is plenty sweet enough.

Added 1/4 c. cilantro at end of cooking time.