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Awesome Late-Summer Salsa


7 quarts Roma tomatoes, chopped
5 cups onions, chopped
1 cup jalapeno, minced
3 1/4 cups sweet peppers, chopped
1/2 cup garlic, minced
2 cups lemon juice
2 tablespoons salt
2 tablespoons ground cumin
2 1/2 tablespoons oregano
1 tablespoon black pepper
1/2 cup cilantro
1 tablespoon cayenne pepper (optional if you want spicy!)


  1. Wash all the produce, chop up your ingredients and start heating water in canners.
  2. Add all ingredients to a large pot except the fresh herbs.
  3. Start cooking salsa as soon as there are a couple quarts of tomatoes in the pot.
  4. Add the fresh herbs during the last 15 minutes of cooking.
  5. Wash jars and place in canners or oven to warm. Warm lids in saucepan.
  6. Continue to cook salsa until slightly thickened. (from 1 to 2 hours).
  7. Once your salsa has thickened, add to the warm jars.
  8. Wipe the rims and threads of each jar with a damp cloth.
  9. After placing the lids on the jars add to the canner and process for 15 minutes (20 minutes for quart jars).
  10. Remove jars from the canner and set them upright on a dry towel to cool.
  11. Do not retighten lids. Let stand 12-24 hours.

Makes 13 pint jars

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