Ball Blue Book Salsa

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Try this Ball Blue Book Salsa recipe, or contribute your own. "Canning" and "Appetizers" are two of the tags cooks chose for Ball Blue Book Salsa.

"This is one of the easiest and best salsa recipes I've ever used. I can it and give it for gifts. You can add extra hot peppers if you really like it HOT! I make several varieties. The fresher the ingredients, the better the product"

- hillbillyrick

Top-ranked recipe named "Ball Blue Book Salsa"

5 avg, 2 review(s) 100% would make again

Ingredients

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3 Garlic; minced
1 ts Hot pepper sauce; optional
2 1/2 c Hot peppers; chopped
2 tb Cilantro; chopped
1 1/4 c Cider vinegar
1 tb Salt
5 c Green peppers; chopped
10 c Tomatoes; peeled and chopped
5 c Onion; chopped

Original recipe makes 56

Servings  

Preparation

Mix everything together in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on lids and rings and process in a boiling water bath for 15 minutes. Makes 6 pints. NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion. Depending on your tastes and how hot your peppers are, you may want to use less hot pepper. 3/4 cup finely chopped jalapenos, with no hot pepper sauce added, makes a mild to medium salsa. I try to use at least half Roma tomatoes (or other paste tomatoes) to keep it from being too runny. You could also drain off some of the tomato juices before mixing everything together. The recipe says it makes 6 pints, but Ive always gotten 7 or 8 pints from one recipe. Recipe by: Ball Blue Book Posted to Digest eat-lf.v097.n215 by Jenny Herl on Aug 26, 1997

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For several years I have looked for a salsa recipe for canning that gives pounds as well as cups, gives good hints as to how much the recipe 'actually' makes, and gives a hint as to how spicy hot the end result is going to be - with alternative suggestions for less spicy! I needed to use about 7-8 pounds of Romas which resulted in 12 cups of chopped tomatoes, and I did not pour off any juice. The salsa needed to cook about 20-30 minutes to reduce the liquid. I used 3/4 cup of finely chopped jalapenos and no hot sauce. All the other ingredients were exactly as called for in the recipe. The final result is a tasty, juicy, chunky, fairly mild salsa with a nice ratio of ingredients. In the future I will stick to the 10 cups of tomatoes. Also, might add a bit more jalapeno or some hot sauce and either pour off some juice or cook a bit longer to have a thicker salsa. My yield was 10 pints.
Pollyannaiam 1 year ago
This is one of the easiest and best salsa recipes I've ever used. I can it and give it for gifts. You can add extra hot peppers if you really like it HOT! I make several varieties. The fresher the ingredients, the better the product
hillbillyrick 4 years ago
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