Ready in 45 minutes
This salsa has become a staple in our house and has been continuously requested. The salsa is best made in the summer, when field-ripened tomatoes are in season.
"This is so good!!! I'm not fond of Salsa but this is now on my 'diet.'
I have made it several times. I can't get enough of it!!!!"
235 people want to try | 378 have favorited
Top-ranked recipe named "Southwest Salsa"
1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below.
2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.
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NewsEast 1 year ago
IdahoDude 2 years agoAbsolutely the best salsa! Addictive! And that is a good thing!
CookingPassion 2 years agoSo glad you all liked the salsa recipe. This is my most popular salsa here at home.
darrent 2 years agoVery nice, but added another spoon of sugar. Tastes better next day.
windmere 3 years agoThis is so good!!! I'm not fond of Salsa but this is now on my 'diet.' I have made it several times. I can't get enough of it!!!!
CookingPassion 4 years ago[I posted this recipe.]