Summer Salsa

This is my all time favorite salsa recipe!  I started making it 10 or more years ago when we were living in Kentucky.  In our community, there were a large number of Amish people who had the most amazing produce.  I could buy a bushel of tomatoes that were “seconds” (meaning not the pretty ones that most customers choose) for just $6.  I’m sorry I can’t tell you just how many pints this recipe makes because it has been a couple of years now since I have made it.  I did a salsa extravaganza the last time and ended up with probably 50 or so jars!  Talk about making a disastrous mess in my kitchen!  I did share a few with my sister & daughter, but I am down to the last few jars and have gotten pretty stingy with it!

I would love to find a farm close enough and cheap enough in our new area so that I can make more this summer.  I love it as salsa, to use in other recipes, or as a quick way to make Swiss steak!  It is also great to make and give as a gift to someone!




  • 1 bushel tomatoes, peeled & finely chopped (I use a food processor for all the veggies)
  • 8 cups onions, chopped
  • 12 garlic cloves, chopped
  • 6 cups green peppers, chopped
  • 1 (8 ounce) jar jalapenos (more if you like hotter)
  • 1 (3/4 gallon) jar banana peppers
  • 2 cups white vinegar
  • 4-6 tablespoons salt
  • 42 ounces tomato paste



Core, peel and crush tomatoes. (After coring, I submerge in a pan of boiling water for a couple of minutes and skins slide right off.)

Let tomatoes drain through colander to remove as much liquid as possible.

Add garlic, 1/2 the onions and peppers.

Cook 30 minutes.

Add all other ingredients.

Cook 15 minutes longer.

Use a hot water bath for canning.

Process for 15 minutes.

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