Big Batch Salsa

I’ve had this recipe for about a year and I’m not sure where I originally found it. It’s such an easy recipe and makes a good amount if you’re canning. If you happen to know where this recipe came from originally please let me know, I’d love to give proper credit!

  • 20 pounds Vine-ripened Tomatoes
  • 2 whole Large Bell Peppers
  • 6 whole Large Anaheim Or Other Large Chili Peppers
  • 5 whole Jalapeno Peppers
  • 6 whole Large White Onions
  • ½ cups Minced Garlic (about 2 Large Bulbs)
  • 2 cups White Vinegar
  • ½ cups Salt
  • 6 ounces, fluid Can Tomato Paste
  • ¼ cups Chopped Fresh Cilantro
  • Peel tomatoes (dip in boiling water for about 1 minute, then into ice water, then peel); cut out stem and chop. You need to have at least 6 quarts, and a bit more won’t hurt.

    De-vein the bell peppers and  jalapenos. You can leave in the seeds from some or all of the jalapenos if you like the heat.

    Chop all the veggies (except the tomatoes) in the food processor. Add tomatoes, onions, garlic and peppers to large stock pot; stir in vinegar and salt. Cover and heat to boiling (this takes a while), then reduce heat and simmer for 20 minutes. After simmer time is done, stir in tomato paste and cilantro.

    Can as usual in a water bath canner or a steam canner for 20 minutes for quarts. Makes about 9-10 quarts

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