Salsa 3


Salsa 3

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Servings and Ingredients

4 qt. coarsely chopped peeled tomatoes
4 banana peppers, coarsely chopped
6 jalapeno peppers, coarsely chopped
12 cayenne peppers, coarsely chopped
3 medium onions, coarsely chopped
¼ c. sugar
½ c. cider vinegar
2 tbsp. salt
2 tsp. dry mustard
1 tbsp. cumin


  1. Combine tomatoes, peppers, onions, sugar, vinegar, salt, dry mustard and cumin in a large stockpot. Cook for 3 to 4 hours or until desired consistency is reached.
  2. Ladle hot salsa into hot sterilized pint canning jars, leaving 1/4-inch headspace. Adjust two-piece canning caps. Process for 15 minutes in a boiling water canner.