My Winning Salsa Recipe

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10 Responses

  1. Babs Wood says:

    Your site has been alot of fun for me as well as helpful. So….. I made the salsa and, IT’S A WINNER! Thanks so much for the receipe. Will keep watching your site waiting for next spring! Regards

  2. Hi! I think this is definately going to be one of my gardening goals for the year. We love the Pace picante salsa, and I’ve really wanted to can a year’s worth of SOMETHING, lol. I haven’t managed it yet, but this will be the summer!

    I just wanted to know what the yield of this recipe is? I see you have quite a few quarts in the picture. Is that one batch? Thanks!

    P.S. Have you noticed the renewed springtime traffic from my blog to yours because of my raised bed post from last year? Guess the raised bed gardening fever is still going strong! 🙂

  3. Launa says:

    Thank you!

  4. emilyrhp says:


    You made sense of it–cut everything up, put in separate containers, and let sit overnight in the fridge. Drain juices off (tomato juice can be kept and canned if you want), and combine. This recipe gets hotter the longer you cook it, so it’s difficult to get it to the right consistency (not so watery) without getting it too hot unless you include the step of draining.

    🙂 Emily

  5. Launa says:

    I am interested in trying your salsa recipe, but I want to make sure I understand your directions correctly. Your instructions say “let sit overnight” – is that in the fridge, or out on the counter? Are the tomatoes, peppers, and onions in separate containers? – my guess would be yes.

    The directions almost sound like the tomatoes are cut up on Day-1, the peppers are cut up on Day-2, the onions on Day-3, and then the salsa made on Day-4, but I think you mean this –

    Day-1 : Using three bowls: Blanch, peel, core, and quarter tomatoes – let sit overnight. Seed and dice green and hot peppers (use gloves) – let sit overnight. Chop onions – let sit overnight.
    Day-2 : Drain off tomato juice and can it. Drain and discard juice from the peppers. Drain and discard liquid from the onions…Combine everything in a stockpot…

    Is this right?

    Your website is wonderful. Thank you so much!

  6. Emily says:

    I think this recipe made 18 pints. I’ll double check on it when I make it this year!

  7. Elaine says:

    I love your site! How many bottles of salsa did you end up with?

  8. Emily says:

    We eat the mild. I followed this recipe and cooked it for 3 hours and it turned out between mild and medium, compared to Pace. For me it was perfect–I like a little more spice than mild, but not as much as medium.

  9. Jenna Z says:

    Hi! I’m a new reader to your blog! This is my second year at our new house and I have MUCH more space to garden than at our previous house but I want to cram a lot more in so I am practicing my sq.ft. gardening! I whole heartedly encourage you to submit your salsa to your local fair! I wrote a little post last summer about exhibiting at fairs. It’s so much fun!

  10. Brooke says:

    Pace is also my favorite salsa. Does your family like the mild, medium or hot? and how long did you cook it to get that level of heat? Thanks