• 4 qts tomatoes, skinned
  • 2 1/2 cup chopped onions
  • 1 1/2 cup chopped green peppers
  • 3/4 cup chopped green Anaheim chiles (I use a mix of Anaheim/Poblano)
  • 2 t salt
  • 2 T paprika
  • 2 T garlic powder
  • 5 T lemon juice
  • 2 T seasoned salt
  • To taste chopped jalapeno peppers (remove seeds, if desired)
Cooking Directions
  1. In a large pot, miix it together.
  2. Cook for ~2 hours at a low boil.
  3. Stir to prevent scalding.
  4. Prepare pint jars for canning.
  5. Ladle hot salsa into jars, leaving 1/4 inch head space.
  6. Process in boiling water canner for 15 minutes.
Makes 8 to 10 pints of salsa.

Holly's Note:
Obviously you need to adjust this to your own personal tastes.  I've gotten to the point where I don't really measure spices or peppers any more.  I don't even take out a lot of seeds.  If I'm making it for my aunt and uncle, I leave in every last seed and put in every possible pepper!

Add some tomato paste if you think it's too spicy. 

I'm not going to do a canning tutorial here. Check out this site or others for information on how to can.

This post has been shared at Miz Helen's Canning and Preserving Foods


  1. Ok I'm inspired. I use salsa in so many recipes it is silly not to make my own. I'm going to use the fresh roasted Hatch green chiles left in my freezer from last season. This way I can get a batch of the new crop. Thanks for sharing.
    Wishes for tasty dishes. Linda

    1. One of the reasons I started canning my own was because I used it so much in cooking! It's convenient, that's for sure.

  2. Yum. I love making salsa but have never cooked it. I just do fresh. It has a very Italian feel to it which is kind of funny. Gonna have to try this out :D


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