Tomato Salsa


  • 5 lbs tomatoes
  • 2 lbs chili peppers
  • 1 lb onions
  • 1 cup vinegar (5% acetic acid)
  • 3 tsp salt
  • 1 tbsp cumin powder
  • 1/2 tsp pepper


  1. Use a mixture of hot and mild peppers, if desired. Jalapeño peppers and mild green peppers do not need to be peeled. Core and chop tomatoes. Combine tomatoes with chopped peppers, onions, and remaining ingredients in a saucepan.  
  2. Heat to boiling, reduce heat and simmer 10 minutes, stirring occasionally.

  3. Ladle hot salsa into clean, hot pint jars, leaving 1⁄2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids.
  4. Process in a boiling water canner. (See state elevation map on inside front cover or refer to the last paragraph of the following recipe to determine processing time.)

Recipe Notes

Process time in a boiling water canner for hot pack pint jars at the following elevations: 0-1,000 feet: 15 minutes, 1,001-6,000 feet: 20 minutes