Annie’s Original Salsa

Name: Annie's Original Salsa
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 7 pints.
Ingredients: 2 cups tomato sauce; 2 cups tomato paste; 2 cups chopped onions; 1 cup chopped green pepper; 3 to 5 chopped jalapeno peppers, seeded; 1/2 cup chopped fresh cilantro; 6 garlic cloves, minced; 2/3 cup white vinegar; 1/3 cup sugar; 2 tablespoons canning salt; 2 teaspoons ground cumin; 2 teaspoons pepper; 8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

I spent 5 years working on this recipe. Everyone loves it, and it's one of the few recipes that is actually mine, not inherited from someone else! It's been so popular that a friend canned 4 ounce jars and gave them as wedding favors. My oldest daughter asked me to do the same thing, and so we gifted wedding guests with 300 small jars of salsa at her autumn-themed wedding. —Angela Barnes, Big Rapids, Michigan

Ingredients

2 cups tomato sauce
2 cups tomato paste
2 cups chopped onions
1 cup chopped green pepper
3 to 5 chopped jalapeno peppers, seeded
1/2 cup chopped fresh cilantro
6 garlic cloves, minced
2/3 cup white vinegar
1/3 cup sugar
2 tablespoons canning salt
2 teaspoons ground cumin
2 teaspoons pepper
8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

Directions

In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.
Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts

1/4 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 300mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

Reviews

Click stars to rate

Average Rating:

Wanda

Sep 10, 2019

I have used this recipe for several years and everyone loves it. I make tomato sauce and paste from my own garden.
Bart

Aug 19, 2019

We are about to make our second batch of Annie's Original Salsa, after receiving very nice reviews. We will increase the vinegar to 1 cup on this batch, and we will also use a pressure cooker for the canning process. The first time using the water bath, did not yield the "pop". We have adjusted the time to 20 minutes in the pressure cooker. Wish us luck!
Morgan

Jun 6, 2019

My kind of salsa!
annie1992

Mar 23, 2019

Lorrie, you are correct in that the recipe was not USDA tested, but it was tested by the Extension Service when they still did such things. As to the level of acidity, if you check the National Center for Home Food Preservation and their recipes, you will find that the ratio of acidity in their Chili Salsa II is 1 cup of vinegar to 10 cups of tomatoes and 10 cups of onions/peppers, a much lower ratio of acidity than in my recipe, and the Zesty Salsa in the Ball Blue Book requires 1 1/4 cup of vinegar to acidity 12 1/2 cups of onions/peppers and 10 cups of tomatoes, also a much lower ratio of vinegar to low acid vegetables. Because the guidelines for salsa were updated after this recipe was developed, I have been urging people to increase the vinegar to one cup, or use lemon/lime juice as the acidifier, as they are more acidic than 5% apple cider vinegar. So, although you believe the acidity level is too low, that is simply your opinion, as is your opinion of my "irresponsibility".
Lorrie

Feb 9, 2019

Please be warned. This is not the USDA kitchen tested "Annie's Salsa." This is just another irresponsible post from someone named Annie. The acidity level in this recipe is dangerously low and should be eaten fresh or frozen but not preserved by hot water bath canning for fear of botulism.