Cinco de Mayo is right around the corner, and although as far as I know I don’t have a speck of Mexican blood in me I do like an excuse to cook a thematic Mexican meal! And to me (and I would hazard to guess most Americans) the first food that comes to mind when you say “Mexican” is salsa.
As a gardener and a food preserver, I like to home can pints of my own salsa every summer. When Walmart asked me to share a recipe with you all for Cinco de Mayo using ingredients from their store, I just KNEW that I had to post my very most favorite salsa recipe–Wonderful Salsa.
This recipe was originally posted on Food.com by Jazze22 who states that she originally got it from a hospital fundraiser cookbook. I have been using it for 4 years and everyone loves it. Seriously–everyone. It’s one of those salsas that you eat a bite and think it’s ok. Then you eat another bite. Then another. Then you can’t stop eating it! It’s got over 432 reviews on Food.com and a 5 star rating–432 people can’t all be wrong! I want to thank Jazze22 for giving me permission to print it here!
I usually make this Wonderful Salsa mild by removing the jalapeno seeds from the pepper before including them. Taste the salsa at the end of cooking and you can always spice it up a bit more by adding some tabasco or other pepper sauce to taste.
- 8 C Tomatoes peeled chopped & drained
- 2 1/2 C Onions chopped
- 1 1/2 C Green Peppers de-seeded & chopped
- 1 C Jalapeno Pepper chopped
- 6 Cloves Garlic minced
- 2 tsp Cumin
- 2 tsp Pepper
- 1/8 C Canning Salt not table salt!
- 1/3 C Sugar
- 1/3 C White Vinegar
- 1 15 oz can Tomato Sauce
- 1 12 oz can Tomato Paste
Prepare for hot water bath canning. Wash your pint jars, rings and lids. Fill your canner with water, place the jars inside and bring water up to temperature. (You do not need to sterilize your jars since you will process for at least 10 min). Place new lids into a pot of simmering water.
Prepare all ingredients by peeling, seeding, chopping, mincing etc.
note: wear gloves when handling hot peppers!
note: including seeds from hot peppers increases the heat of the salsa.
Combine all ingredients for the salsa in a large pot. Bring to a boil and cook for 10 minutes.
Remove hot jars from canner
Ladle hot salsa into hot pint jars leaving 1/2" headspace.
Process for 10 minutes in a hot water bath.
note: remember processing time begins when the canner returns to a full boil.
Never canned before, or need a refresher? Don’t worry–I detail the entire process in my Hot Water Bath Canning Tutorial: