Fresh Vegetable Salsa

Add excitement to baked potatoes and keep the fat per serving to a bare minimum. Top potatoes with this delicious salsa instead of sour cream.


  • 7 cups (1750 ml) chopped tomatoes,  7-8 medium-large
  • 2 cups (500 ml) coarsely chopped onions
  • 1 cup (250 ml) coarsely chopped green bell pepper
  • 8 jalapeño peppers
  • 3 cloves garlic, minced
  • 1 can (156 ml) tomato paste
  • 3/4 cup (175 ml) white vinegar
  • 1/2 cup (125 ml) chopped cilantro, lightly packed
  • 1/2 tsp (2 ml) ground cumin


  • Place 5 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Blanch, peel, seed and coarsely chop tomatoes. Measure 7 cups (1750 ml). Wearing rubber gloves remove seeds and finely chop jalapeño.
  • Combine tomatoes, onions, green pepper, jalapeño pepper, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel saucepan. Bring to a boil; boil gently, stirring occasionally, until salsa reaches desired consistency, about 30 minutes.
  • Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.



August 28, 2016



This is our go to salsa recipe for the fall. We usually do 3-4 batches to last us for the year. Over the years we have adjusted the recipe to our tastes. I find that the recipe has a strong onion taste if the amount is used above. Usually cut it in half. Also, I would classify this as a mild salsa so we add more jalapeños and a few habanero peppers to increase the spice. Make sure to chop everything fine for easier scooping.