annie's salsa

(1 rating)
Recipe by
Christina R
Centralia, WA

I got this recipe from another forum I belong to. Annie paid to have this recipe tested at her county extension center to make sure it was safe for home canning. I canned this salsa last night. If you like the name brand picante salsa that is not made in NYC this taste just like it! This one is a keeper!

(1 rating)
yield 6 -7 Pints
prep time 1 Hr
method Canning/Preserving

Ingredients For annie's salsa

  • 8 c
    tomatoes chopped, peeled and drained
  • 2 1/2 c
    onions chopped
  • 1 1/2 c
    green peppers chopped
  • 1/4 c
    jalapeno peppers chopped
  • 6
    garlic cloves minced
  • 2 tsp
    cummin *
  • 2 tsp
    black pepper *
  • 1/8 c
    salt, canning
  • 1/4 c
    cilantro, fresh chopped
  • 1 c
    apple cider vinegar *
  • 2 c
    tomato sauce
  • 2 c
    tomato paste
  • 1/3 c
    sugar

How To Make annie's salsa

  • 1
    Mix all ingredients in large sauce pan. Bring to a boil and boil 10 minutes. Pour salsa into hot prepared jars. Seal and process in Boiling Water Bath for 15 minutes.
  • 2
    * According to NCHFP spices are just for taste and may be left out if you want. Also they say that 5% bottled lemon juice can be replaced for all or part of the vinegar. Other then that follow directions exactly to insure proper safety.
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