Country Chunky Salsa Recipe from Your Garden

Ready for a salsa recipe that has won awards?

After working, living, surfing, online for 12 years now (it's true, I haven't had a real job since 1995 and no husband to pay my way either!), I've grown sick and weary of all the bad recipes on the web.

If you're ever interested, I'll tell you why all those bad recipes exist online and how the site owners make thousands of dollars a month from them - at your expense of time and waste of food.

I'm not into that. We're here to make sure you get the best result in the least time at the lowest cost. So without further ado, here is my favorite salsa recipe that has never let me down.

This one is from from the Utah State University Extension Service – and was voted "the salsa with the best taste in all their tests".

Also, the Extension Service says this is a "safe" recipe to use for home canning (a lot of "good old recipes" just don’t pass the safety test for home use in today's modern age).

Recipe for Salsa

Makes 8 pints

Ingredients:

• 3 quarts chopped slicing tomatoes
• 3 cups chopped onions
• 6 Jalapeno peppers, seeded and finely chopped
• 4 long green chili peppers, seeded and chopped
• 4 cloves garlic, finely chopped
• 2 12-ounce cans tomato paste
• 2 cups bottled lemon juice
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon ground cumin (optional)
• 2 tablespoons oregano leaves (optional)
• 1 teaspoon black pepper

1. Combine all ingredients in a large saucepan.
2. Bring entire salsa mixture to a boil.
3. Reduce heat and simmer for 30 minutes, stirring occasionally.
4. Ladle hot salsa into sterilized pint jars, leaving ½-inch headspace.
5. Adjust lids and process in boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001 – 6,000 feet; 25 minutes above 6,000 feet.

Shelf Life of This Salsa Recipe

Store jars in a cool, dark place and consume within one year.

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