Salsa 2


Salsa 2

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Servings and Ingredients

1 gal. chopped skinned Roma tomatoes
4 c. chopped onion
2 to 4 green bell peppers, chopped
2 c. mild hot peppers or 1 c. banana peppers and 1 c. jalapeno peppers
2 tbsp. garlic powder
2 tbsp. salt
¼ c. sugar
½ c. vinegar


  1. Combine tomatoes, onions, bell peppers and hot peppers, garlic powder, salt, sugar and vinegar in a large stockpot. Simmer until thickened, about 3 hours.
  2. Ladle hot salsa into hot sterilized canning jars, leaving 1/4-inch headspace. Adjust two-piece canning caps. Process for 15 minutes in a boiling water canner.