Daily Tidbits

Be Kind. Do Good. Love is a Verb.

Saturday, August 15, 2015


  • 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