Red Tomato Salsa


salsaOK here it is. My best ever salsa recipe that I have been making forever! We love to put salsa on everything in this house- eggs, wraps, we use it to liven up spaghetti sauce, and as a dip for my favorite Que Pasa corn chips!



You can put less jalapenos in if you don’t want it too spicy, but for this recipe I would use at least 6 (seeds and all) for a medium spice. I use Roma tomatoes for the salsa so it will keep it from becoming too runny. This recipe makes an extra large pot full to the brim and will yield about 24- 500 ml jars so you can always cut it in half if you’d like less. ¬†Enjoy!

Red Tomato Salsa

Red Tomato Salsa


  • about 30 medium size tomatoes (I like to use Roma)
  • 15 apples (grated) gala or mac apples
  • 12 cloves of garlic
  • 6 green peppers diced
  • 12 medium sweet Spanish onions diced
  • 3 cups of white vinegar
  • 2 tsp paprika
  • 1-3 tsp cayenne (depending on how hot you like it)
  • 6-8 jalapeno peppers diced (seeds and all, depending how hot you like it)
  • 5 tsp coriander
  • 1-2 bunches each of parsley and cilantro
  • 1 1/2 - 1 3/4 cups of brown sugar (depending on your taste)
  • 1 1/2 tsp dry mustard
  • 2, 13 ounce cans of tomato paste


  1. First- blanch tomatoes in boiling water- peel and cube them
  2. Second- cook all tomatoes on low heat in an extra large soup pot- add apples and cook for a few minutes. Add garlic, pepper, onions, cilantro and parsley and bring to a slow boil. Stir often for 30 minutes so not to scald the tomatoes.
  3. Third- in a separate bowl mix together tomato paste, sugar, mustard powder, all other spices and vinegar. Add to pot. Mix everything together and boil for an additional 30 minutes.
  4. Fourth- boil the lids in water and keep warm so they are ready to place on the jars once filled with hot salsa. This process softens the lid seal and then allows for proper sealing.
  5. Fifth- place mixture in hot, sterilized jars with sealing lids. You can run the jars through the dishwasher and use immediately or put in the oven at 200 degrees while cooking salsa. Secure the lids on tightly.
  6. Once everything is in the jars and sealed, you should place the salsa jars on a towel for a number of hours until cooled and sealed. You will know if any of the jars didn't seal if you can still push on the lid and there seems to be movement in the lid (clicking sound).

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