Annie’s Original Salsa
Total TimePrep: 45 min. Process: 15 min.
- 2 cups tomato sauce
- 2 cups tomato paste
- 2 cups chopped onions
- 1 cup chopped green pepper
- 3 to 5 chopped jalapeno peppers, seeded
- 1/2 cup chopped fresh cilantro
- 6 garlic cloves, minced
- 2/3 cup white vinegar
- 1/3 cup sugar
- 2 tablespoons canning salt
- 2 teaspoons ground cumin
- 2 teaspoons pepper
- 8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)
- In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.
- Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts1/4 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 300mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.
Aug 2, 2020
I make this about once a month, because it doesn’t last long in our house. This recipe nails it!
Sep 10, 2019
I have used this recipe for several years and everyone loves it. I make tomato sauce and paste from my own garden.
Aug 19, 2019
We are about to make our second batch of Annie's Original Salsa, after receiving very nice reviews. We will increase the vinegar to 1 cup on this batch, and we will also use a pressure cooker for the canning process. The first time using the water bath, did not yield the "pop". We have adjusted the time to 20 minutes in the pressure cooker. Wish us luck!
Jun 6, 2019
My kind of salsa!
Mar 23, 2019
Lorrie, you are correct in that the recipe was not USDA tested, but it was tested by the Extension Service when they still did such things. As to the level of acidity, if you check the National Center for Home Food Preservation and their recipes, you will find that the ratio of acidity in their Chili Salsa II is 1 cup of vinegar to 10 cups of tomatoes and 10 cups of onions/peppers, a much lower ratio of acidity than in my recipe, and the Zesty Salsa in the Ball Blue Book requires 1 1/4 cup of vinegar to acidity 12 1/2 cups of onions/peppers and 10 cups of tomatoes, also a much lower ratio of vinegar to low acid vegetables. Because the guidelines for salsa were updated after this recipe was developed, I have been urging people to increase the vinegar to one cup, or use lemon/lime juice as the acidifier, as they are more acidic than 5% apple cider vinegar. So, although you believe the acidity level is too low, that is simply your opinion, as is your opinion of my "irresponsibility".
Feb 9, 2019
Please be warned. This is not the USDA kitchen tested "Annie's Salsa." This is just another irresponsible post from someone named Annie. The acidity level in this recipe is dangerously low and should be eaten fresh or frozen but not preserved by hot water bath canning for fear of botulism.