Restaurant-style Mexican Salsa
Serves: 5-6 pints
  • 8 pounds ripe tomatoes (about 13 cups chopped)
  • 5 large jalapeno peppers, seeds removed, chopped (leave white pith/membranes if you like your salsa hot)
  • 3 cups chopped yellow onions
  • 1 cup fresh cilantro, chopped
  • 4 large cloves garlic, minced
  • ½ cup white vinegar
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  1. Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds them remove. Peel the skins and squeeze the tomatoes to remove the seeds along with excess liquid Place the tomatoes in a colander to drain. Chop the tomatoes.
  2. Place the tomatoes in a large stock pot along with the vinegar. Add all remaining ingredients. Stir to combine, bring to a boil, reduce the heat to medium and simmer uncovered for 10 minutes.
  3. While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.
  4. Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
  5. Store in a cool, dark place. For optimal flavor, use within 6 months but the salsa will keep up to a year.
Recipe by The Daring Gourmet at