Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Tomato plants gone wild? This giant batch of salsa will help deplete the vines.

Source: Midwest Living


Recipe Summary

30 mins
1 hr 10 mins
15 mins
3 hrs 25 mins
1 hr 30 mins
5 pints


Ingredient Checklist


Instructions Checklist
  • If desired, peel tomatoes. Seed, core, and coarsely chop tomatoes (you should have 14 to 15 cups). Place chopped tomatoes in a large colander; let stand and drain for 30 minutes.

  • Transfer drained tomatoes to an 8- to 10-quart stainless-steel, enamel or nonstick heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 to 1 1/2 hours or until thickened, stirring occasionally.

  • Stir in Anaheim peppers, onion, cilantro, lime juice, vinegar, jalapeño pepper, tomato paste, garlic, salt, crushed cumin seeds and black pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

  • Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 pints.

Fire-Roasted Chunky Tomato Salsa:

Prepare as directed, except in Step 1, core tomatoes only. For a charcoal or gas grill, place tomatoes on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until tomatoes are charred, turning occasionally. Transfer grilled tomatoes to a baking sheet; let stand until cool enough to handle. Coarsely chop tomatoes. Place chopped tomatoes in a large colander; let stand and drain for 30 minutes. Meanwhile, place 8 to 10 large fresh Anaheim chile peppers on grill rack. Grill for 6 to 8 minutes or until peppers are charred, turning occasionally. Transfer grilled Anaheim peppers to a medium bowl; cover and let stand for 15 minutes. Halve and seed peppers; peel off and discard skins.* Chop enough of the Anaheim peppers to measure 2 cups. (Store any remaining grilled peppers for another use.) Continue as directed in Step 2. Makes 5 pints.Nutrition per Serving (36 1/4-cup servings): same as above.

Smoky Corn, Tomato, and Zucchini Salsa:

Prepare as directed, except omit jalapeño chile peppers and add 2 cups chopped zucchini, 2 cups fresh corn kernels, and 1/4 cup finely chopped canned chipotle peppers in adobo sauce to the pot with the Anaheim peppers in Step 3. Makes 6 pints.Nutrition per Serving (40 1/4-cup servings): same as above except 36 calories, 8 g carbohydrate, 16% Vitamin A, 66% Vitamin C, 117 mg sodium


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

33 calories; carbohydrates 7g; insoluble fiber 2g; sugars 3g; protein 1g; vitamin a 960.7IU; vitamin c 52.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 20.3mcg; sodium 123mg; potassium 321mg; calcium 18mg; iron 0.8mg.