RECIPE: Todd's Fresh Salsa



  • 10 - 12 cups TOMATOES (Blanched, peeled and cored.)
  • 5 cups PEPPERS,Sweet/Mild (chopped and seeded.)
  • 5 cups ONION (chopped. Spanish, sweet, red or blend.)
  • 2 ½ cups PEPPERS, Hot (chopped and seeded.)
  • 3 - 5 tablespoons GARLIC (chopped) 
  • ¼ cup CILANTRO (fresh, minced)
  • 3 teaspoon SALT
  • 1 tablespoon BLACK PEPPER
  • 1 ¼ cups VINEGAR
  • 1 tablespoon HOT SAUCE, commercial (optional)
  • 2 cans TOMATO PASTE (6 oz. each)
  • 2-3 tablespoons SUGAR
  • 2 cans BLACK BEANS, rinsed (14.5 oz. cans)
  • 2 - CORN, drained (14.5 oz. cans or fresh)

YIELD: 12 quarts / 24 pints
Combine all ingredients in a large stock pot and big to a boil. Simmer a minimum of an additional 10 minutes. Process in hot water bath for 10 minutes. Please refer to the Ball™ website for complete home canning instructions.


The above recipe is for a MILD salsa. To increase the heat level add an additional 3 C of hot peppers; salsa will mellow as it ages in the jar. There is no 'right way' to make salsa. Use your imagination. The finished jars pictured above also had fresh pineapple added.

Use the freshest ingredients.
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Blanched tomatoes.
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Chopping and de-seeding peppers.
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All combined ingredients (except tomatoes) set aside to marinate.
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Boiling down.
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Yumminess in a jar!
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