My Mom's Salsa

It truly is no secret that my mom makes the best salsa. Anybody who eats it wants the recipe and it's something to put on the TO DO list for the year. Can lots and lots of salsa. We drink it like water around here. It even has it's own name. Janine's Salsa. And it's not even a rocket science recipe! It's just a perfect combination of peppers, tomatoes, and cilantro. When planting our garden this year, I made sure there was everything I needed to make salsa. Except for the vinegar and tomato paste, of course. I'm much too lazy to make those things. So, without further ado, my mom's salsa.....

Janine's Salsa

24 regular tomatoes (or 2-3 roma per regular tomato, depending on how big the romas are)
4 green peppers (or a mix of green, red, orange)
4-6 jalapenos (or more depending on how much heat you like...)
1 bundle cilantro
4 onions
8 long banana peppers (I use hungarian wax)

2 cup white vinegar
2 tablespoon salt
2 1/2 tablespoon sugar
3 cans tomato paste


Some people like to remove the tomato skins. To do so bring a large pot to boil. Put tomatoes in pot until skins start to blister and pop. Immediately remove to a sink filled with ice cold water. The skins will peel off easily. I only remove the skin if I'm using regular tomatoes. This and last year I used roma tomatoes and didn't do anything to the skins. It turned out perfectly!


Chop all ingredients. The easiest way to do this is to pulse them in a blender or food processor. Simmer in large pot (or two or three) for a half hour. Process in waterbath canner for 25 minutes if using quarts, 15 mins if using pints. If your new to canning, this website has great step by step instructions on how to can!
---> Website <---

My fresh picked from the garden produce

 My mom and dad's fresh picked produce from Joe's Place

Freshly Canned Salsa!!