Salsa Recipe for Canning

My husband brought home a jar of homemade salsa that was given to him by a coworker.  It was delicious! I have tried several Salsa recipes over the years and this one topped the list.  They said that the recipe is a baseline recipe and they tweak it every time it is made.   So here it is, experiment away and consider this just a foundation to the salsa goodness. 

Tricia's Salsa Recipe

1 pkg Mrs Wages Salsa Tomato mix (this can usually be found in the canning sections of Wal-mart or Hy-Vee)
1/2 cup vinegar
12 cups peeled and chopped tomatoes
2 white onions chopped
2 green bell peppers chopped
6-12 jalapeno peppers seeded and chopped
4-6 other peppers (sometimes we do this other times not they could be banana peppers, or wax peppers)
3-4 garlic cloves - pressed
1 tablespoon cilantro
2 tablespoon parsley
1 tablespoon lime juice

Sanitize and warm jars.  Warm salsa to about 180 degrees for a hot pack.  Fill jars and leave about 1/2" head room.  Seal and water bath for 30 minutes at 1000 feet.

Enjoy!  If you make tweaks to it please feel free to share. 

2 Responses
  1. Chrissy Winters Says:

    Hi, I am getting ready to make this salsa and was wondering if it would be safe to add some sugar to it to make it a bit sweeter? I didn't know if it would throw off the safety of the recipe. Thank you

  2. Hi Chrissy! The amount of sugar used will not effect the outcome or safety of this recipe. The vinegar is the preserver so sweeten away.

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