Not So Hot Salsa


Not So Hot Salsa

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Servings and Ingredients

12 medium tomatoes, peeled and chopped
6 medium onions, finely chopped
2 tbsp. finely chopped jalapeno peppers
2 (12 oz each) cans tomato paste
5 clove(s) garlic, finely chopped
1 c. vinegar
¼ c. sugar
1 tbsp. salt
1 tbsp. Lawry's seasoning salt
1 tsp. onion powder
1 tsp. garlic powder


  1. Place all ingredients in a 3-quart pan. Simmer for at least 1 hour.
  2. Ladle hot salsa into hot, sterilized pint or quart canning jars, leaving 1/4-inch headspace. Adjust two-piece canning caps. Process for 15 minutes in a boiling-water canner.
  3. Refrigerate before serving.