Zesty salsa

from the kitchen of Mary Holle of Baldwin, Wisconsin From the “Ball Blue Book Guide to Preserving”


6 pounds tomatoes

2 pounds peppers (I use bell and sweet, 

  but the recipe calls for banana)

1.5 pounds onions (I do half sweet red 

  and half Walla Walla)

1 pound jalapeno

3 cloves of garlic

2+ tablespoons of fresh cilantro

1.25 cups of vinegar

If you like your salsa spicy, add 1 teaspoon of hot pepper sauce. If you’re having a big get-together and not going to can it, try lime juice instead of vinegar. It will be a hit, but you need more than 20 people to eat it all. We like the version with the hot pepper sauce on tacos or when I make queso dip, so I make about 20 pints of taco salsa. Otherwise, we eat the zesty salsa at about 1 pint per week. It is the favorite go-to snack of chips and salsa.


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