Salsa ( home canned )

Salsa ( home canned )


"I like this salsa and chips to have with friends with a beer or two on the side. This can be canned mild to very hot I tend to like the hot version."
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

  1. Blanch tomatoes and remove the skin.
  2. Dice onions and peppers
  3. Cook in Crock pot.
  4. Fill crock pot to 1 inch from the top. Mash up tomatoes and peppers and onions.
  5. Add bag of Salsa mix. (Mrs. Waggs) Cook on high till pot boils good.
  6. Remove the lid a cook it down to personal thickness.
  7. Sometimes 5 to 6 hours
  8. Add more peppers if needed to your taste every year the peppers are different and need to be tasted to check for heat. Some time if you do this late at night salsa will be ready in the morning. Boil lids and pint jars to and fill to 1/2 of top and let seal. If lids don't seal store in refrigerator for 3 weeks to a month.


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