“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.” - by Kimberly
Ingredients
Adjust Servings
Original recipe yields 3 pints
Directions
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 25 cal
- 1%
- Fat
- 0.2 g
- < 1%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 ..." See moremake it less chunky. I am making a double batch, right now. Cannot give a more higher rating then 10."
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