Zesty Salsa

1 Serving

When cutting or seeding hot peppers, wear rubber gloves to prevent hands from burning. We use this salsa as a sauce for pasta and rice, as the basis for crock pot chili, taco meat mixture, etc.. If you like a thicker salsa, drain and discard some of the tomato juice that collects as you chop the tomatoes, or, if you’re not canning the salsa, you can add cornstarch to thicken.


  • 10 cups tomatoes in puree peeled, cored, chopped (about 6 pounds)

  • 7 cups green bell peppers seeded, chopped (about 2 1/2 pounds)

  • 5 cups onions chopped (about 1 1/2 pounds)

  • 1/2 to 3/4 cup hot peppers seeded, chopped (about 1/3 pound)

  • 1 1/4 cups cider vinegar

  • 3 cloves garlic minced

  • 2 tablespoons cilantro minced

  • 3 teaspoons salt

  • 1 teaspoon hot pepper sauce (optional)


  • Combine all ingredients in a large sauce pot.

  • Bring mixture to a boil. Reduce heat and simmer 10 minutes.

  • Pour hot into hot jars, leaving 1/4 inch head space.

  • Adjust caps.

  • Process 15 minutes in a boiling water bath.

Category: Sauces and Marinades