Tomato Salsa

Tomato Salsa

33 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h 30 m
Cindy Sharp
Recipe by  Cindy Sharp

“I have tried several different recipes for salsa and this is the one my family and friends like the best. I have given it to a lot of people who all loved it!”

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Adjust Servings

Original recipe yields 12 pints



  1. In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.
  2. In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.
  3. Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
  4. Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.

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Reviews (33)

Rate This Recipe
Jessica C.

Jessica C.

I liked this recipe, but as almost everyone who tried it mentioned, there is too much celery....and it takes away from the salsa.



I have tried so many different salsa recipes and have been disappointed. When I found this one, I was skeptical, but it is a WONDERFUL recipe. My husband likes HOT HOT HOT salsa, but I prefer it just a little spicy. After evrything is together, I finely chop 3-4 hobinero (spelling?) peppers for him. It burns my nose just smelling them, but he loves it! Personally, I think he is little crazy!! Thanks for the great recipe! Nikkole



If you love celery you with love it. If you hate celery you will hate it. Ground pepper and celery over power

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Amount Per Serving (48 total)

  • Calories
  • 20 cal
  • < 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 4.5 g
  • 1%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 554 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Avocado, Tomato and Mango Salsa


next recipe:

Roasted Tomato Salsa I