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Kim's Salsa

Kim's Salsa

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Kimberly

This recipe is a favorite of all my friends. Whenever they come over, they want to leave with a jar. Therefore, when I make it I can 14 GALLONS each time. I figure, if I'm gonna spend all day making it, I might as well only do it once a year! I like to serve this salsa with tortillas or use it in cooking. It's great in scrambled eggs and chili.

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 25 kcal
  • 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.
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Reviews

jojo quas
11
6/5/2009

This recipe is Fantastic!!!! Made this for Memorial Day picnic, everyone was impressed. Got ate up real quick. Passed the recipe to everyone there. Only change I made was to Blend in the Blender,to make it less chunky. I am making a double batch, right now. Cannot give a more higher rating then 10.

dgessner
9
8/19/2009

I used fresh roma tomatoes and it turned out fabulously. I may cut the vinegar down the next time though.