Shortly after my husband and I were married, I was introduced to his grandmother’s salsa...it was the best I’ve ever tasted! Ripe homegrown tomatoes were the secret. Grandma shared her recipe with me and I have been canning several batches every year for nearly twenty years. Lots of my friends use this recipe too. Grandma doesn’t make salsa anymore, but her legacy lives on.
5 qts. tomatoes, peeled and quartered
3 green peppers, chopped
2 white onions, chopped
2 c. celery, diced
4 to 5 green Anaheim chiles, chopped
3 to 4 jalapeño peppers, seeded and chopped
3 to 4 yellow chiles, chopped
1/4 c. white vinegar
1/4 c. sugar
1/4 c. salt
1 T. pepper
1 T. paprika
1-1/2 t. ground cumin
10 to 12 1-pint canning jars and lids, sterilized
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