Canned Tomato Salsa

Canned  Tomato Salsa

  • 16 cups fresh tomatoes chopped (preferable paste tomatoes)
  •  4 cups chopped fresh jalapeno peppers, or to taste (remove seeds for milder salsa)
  • 4 cups chopped onion (preferable purple or red)
  • 16 cloves garlic, minced
  • 1 cup chopped fresh cilantro or to taste
  • 2 tablespoons salt or to taste
  • 1 1/2 cup cider vinegar
1/2 cup fresh lime juice


Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot sterilized canning jars, leaving 1/2 inch headspace. Seal jars with two piece lids. Process in a boiling water bath for 15 minutes.

Makes 8 pints/4 quarts.


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