Mild salsa recipe 

Posted on

Two years ago I canned salsa for the first time. We loved it! It was a mild salsa that even our girls were able to enjoy. Then I misplaced the recipe until a few days ago. I quickly ran out with the full intentions of spending Good Friday home with our little ladies making a new batch of salsa for our family. This time I’m going to blog it so misplacing the recipe doesn’t happen again! Plus a few friends asked for the recipe. 


  • 40 Roma tomatoes 
  • 6 Bell peppers 
  • 6 Jalapeno peppers
  • 3 Anaheim peppers 
  • 5 Onions 
  • 3 Cloves garlic
  • 1/4 cup Salt
  • 2 cups Vinegar 
  • 1/2 cup Bottled lime juice (not fresh!)
  • 12 oz Tomato paste (for thicker salsa use 2-3 cans)
  • 1/2 cup Sugar 


  1. Rinse, core, and peel ingredients.
  2. Run ingredients through a food processor. I didn’t run the tomatoes through until they were very fine because I like to make it a little chunky.
  3. Boil in large pot (I used my large magnalite pot) for two hours stirring occasionally. 
  4. Portion into mason jars and put them in a wet bath for 40 minutes. 

Side notes: 

  • Use any tomato you prefer, I lean towards the roma 
  • For a spicy salsa use 12 jalapenos and up to 8 Anaheim peppers. 
  • It’s important to NOT use fresh lime juice so that it won’t be too acidic. 
  • I like to use both green and yellow bell peppers to give it a good color. 
  • For this batch I had really large onions so I only used four of them. 
  • Salsa will have a shelf life of one year. 
  • This batch made 2 quarts and 12 pints.