Garden Salsa



Garden Salsa

Amy Zimmer
End of August is when it's tomato harvest time! So I grabbed a few other things that we grew and made this cooked salsa. You can keep it in your frig for a week or two or try a larger batch and warm water bath can it - it's SUPER simple and makes for great gifts...
Cuisine Mexican
Servings 4


  • 28 oz Stewed Tomatoes Chopped liquid reserved
  • 1 6oz Can Tomato Paste
  • 1/2 Cup Chopped Onion
  • 1 Chopped Green Bell Pepper
  • 6 Chopped Cloves of Garlic
  • 3/4 Cup Chopped Jalapeno Peppers
  • 1/2 Cup Chopped Cilantro
  • 2 Tbsp White Sugar
  • 1 tsp Chili Powder
  • 1/2 Cup Red Wine Vinegar
  • 1 Tbsp Salt
  • 1 Tbsp Ground Cumin


  • Combine everything into a non-metallic sauce pan (enameled). Bring mixture to a boil over high heat. Reduce heat to low, cover and simmer until the salsa thickens and becomes noticeably darker in color, at least two hours, stirring occasionally. Cool and store in glass container in the frig for two weeks, freeze for three months, or warm water bath can it for a year!
    Warm Water Bath Canning Directions:
    Add the warm salsa to warm canning jars. Wipe the rims so they are perfectly clean. Put the lids and rings on. Place the jars into hot (not boiling) water. Add water if necessary so that the jars are completely covered by 1/2" to 1" water. Bring to a boil for 40 minutes. Remove jars from water and allow to cool completely.


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