Sunday, August 16, 2009

{Mom Thorpe's Amazing Bottled Salsa}


Last year I got bit by the canning bug and with that came experimenting with different recipes. I tried a couple of salsa recipes last year and then I was given this one by my brother-in-law's mom. It was late enough in the season that I was only able to make one batch with my Mom and sister, so we had to split it. Which was okay....but in no way enough salsa for the year. Loni had her salsa gone before December. My Mom had one bottle left about a month ago, but only because it got pushed behind something else and no one knew it was even there. As for me, we opened out last jar (and mourned because it was our last jar) in about March. Needless to say I have already canned my first batch this year....and it is mine, all mine! We got 46 jars, that's right 46 pint size jars out of one batch. Actually, 43 pint size jars and 3 quart size jars. I already want to eat it with every meal...okay so we have already eaten it with every meal. It is so good, and I believe if a recipe is good, then you must share. What good is a good recipe if you don't let others enjoy it too. I want to give a shout out to my sister's mother-in-law, Audra Thorpe. Thanks for sharing and teaching us so much. You are an amazing woman and I don't think you know how highly you are thought of in our family. You are a good seed that has grown into an amazing tree of knowledge and inspiration. THANKS!!!

Here is this amazing salsa if you want to give it a try.

1 large box of tomatoes...about 40 lbs.
6 large green peppers, deseeded and diced
2 yellow peppers, deseeded and diced
3 red peppers, deseeded and diced
6 green anahiem peppers, deseeded and diced
3 jalapeno peppers, deseeded and diced (3 jalapenos make a mild salsa, add more to your liking)
1 bunch of celery, finely chopped - THIS IS A VERY IMPORTANT INGREDIENT...Don't leave out.
4 large yellow onions, diced
1/3 to 2/3 cups sugar (1 use 2/3 cup)
4 cups lemon juice
2 TBSP black pepper
1/4 to 1/2 cup salt (i use 1/2 cup)
4 TBSP cumin
1 large bunch cilantro
6 cloves garlic, minced

Remove tomato skins by placing whole tomato in boiling water for 30 seconds to a minute. The skins usually split when they are ready to come out of the water. If the skin has not split simply stab with a knife (just barely) and remove from the water. You don't want to loose any of that good juice, so skin a dish and dump into the pot you plan to cook your salsa in. As you remove the skins, quarter the tomato and remove the stem. We use to large stock pots to make one batch of salsa, so be prepared. Place equal amounts of ingredients into stock pots and bring to a boil, cook for 3-4 hours, stirring often. Pour hot mixture into hot jars leaving a 1 inch space at top of jar. Place in a water bath of 20 minutes, covering the jars with water 1" over the rim.


This is very important...keep finished jars away from any breeze. The cool air with shatter the jars and then all your hard work goes down the drain. We like to place towels out and line the jars on a towel, then we cover them with another towel while they are really hot. Once they have cooled a little you can remove the towel and it will be okay. Some of the jars with not seem to be sealed, but they will seal as they cool. The popping noise you hear is the bottle sealing correctly.

21 comments:

Andrew Miller said...

Question - what consistency is the salsa once it is done? Soupy, thin, medium, thick??? Thanks!

Serena said...

We've made this salsa twice now...its really good!!! Thanks for sharing the recipe!

Brandy V said...

How long does the salsa stay good once it's canned?

Anonymous said...

Can I use bottled lemon juice or does it need to be fresh squeezed?

B Fritz said...
This comment has been removed by the author.
B Fritz said...

This is simmering on the stove as I type this. I didn't have 40 lbs of tomatoes so I did 1/3 of every thing. Even dividing every thing by 3 filled my large stock pot to overflowing. I had to wait for the tomatoes to reduce down before I could add the peppers and onions. Let me tell you though! The smell coming from that kitchen is something to be jealous of! I am an inpatient person so after the tomatoes broke down and the salsa started to thicken I took a small ladle out and let it cool. It needs to be said that this is far better than the authentic homemade salsa we get at the local Mexican restaurant. I'm pinning this one and using it every year!

Anonymous said...

Made this yesterday with 40lbs of Roma tomatoes. I guess that made a slight difference in the amount b/c I only ended up with 33 pints, but the salsa was VERY good. I had a 35 quart stock pot and all of this fit into that one pot which was great! I followed the recipe exactly like it said and use the lesser amount of the sugar and the greater amount of salt. I thought the final product was by far the best salsa I have ever canned and this is about the 5th different recipe I have tried. I don't know if roma tomatoes are just a tougher tomato, but half way thru the boiling it down I decided my tomatoes were too big and I got out what I would and blended it and poured them back in. The consistency was slightly more runny than bottled salsa so I probably should have reduced it another hour since it was all together in one pot instead of two. Overall I have to say this is my number one salsa recipe! Thanks for posting!

Hilary said...

Thanks, this is, by far, the best recipe for salsa I have ever canned. I used my tomato press to remove seeds and skins, then reduced that for 2 hours before adding the rest of the ingredients. It saved a great deal of prep time and worked as well as the first batch, I hand peeled.

DeAnna said...

Does anyone know if this recipe reduces well? I'd love to try it, but probably only need about 8 pints :)

hunter evans said...

The first time around I made half a batch. It was so good that I had to make another batch 2 weeks later. We like thicker salsa so simmered the tomatoes for an hour and poured some juice out. Then I added the rest of the veggies and let it simmer about 4 hours. It was perfect!

Tami said...

Why do you need the celery? That seems like a very bizarre ingredient. Is it for texture or?

Franna Foord said...

I'm highly allergic to selery.. Is there something I can replace it with??

Kelli G said...

My family is raving over this salsa. It makes a lot so I used my roaster. Simmered for the 4 hours just as in recipe. Hope this helps others who DONT have a big big pot.

Debby Hall said...

I am type 1 diabetic, do I have to add the sugar?

Debby Hall said...

I am type 1 diabetic, do I have to add the sugar?

Anonymous said...

made this recipe yesterday and halved it. Did not come out with anywhere near the amount of salsa as stated in the recipe. I also had to drain a ton of excess liquid out of the pot before canning the salsa. That said the salsa tastes great but disappointed we did not come out with 23 pints, but only got 12 pints total. We also added 2 diced carrots to the recipe.

Anonymous said...

Any answer to leaving the celery out??

ecb said...

I have made this before, and the celery is what makes this recipe a bit different. That said, there is no need for it, it's perfectly tasty without. You might want to bump up another ingredient, like peppers or onions, or substitute zucchini, to take the place of the bulk you will remove by leaving out the celery. This is what I would do, but you must decide what will be best for you. Your decision. :-) Enjoy.

Anonymous said...

You can leave out the celery

Anonymous said...

You can leave out the celery

Anonymous said...

I don't use sugar in my batches and its still goooood!