Gwen’s Tomato Salsa


This is a recipe for canning salsa,

Makes about 8 pints.


  • 10 pounds tomatoes
  • 2 white onions
  • 2 jalapenos
  • 6 garlic cloves
  • 1 red bell pepper
  • 1 green bell pepper
  • 24 ounces tomato paste
  • 1 T. sugar
  • 1 tsp black pepper
  • 1 tsp dill weed
  • 1 cup lime or lemon juice


Peel and chop tomatoes, chop onions and peppers in food processor or pull and chop to desired size.

Put everything in a large non reactive pot and gradually bring up to a simmer. Cover and let simmer for 30 minutes, stirring occasionally.

Meanwhile prepare jars for canning.

Fill hot jars to ¼” from top with hot salsa, wipe rims, put on lids and bands and water bath or steam can for 15 minutes. Let cool without disturbing for 24 hours.

NOTE: Next time I make this I will use 2 each of the bell peppers.
Also note that this recipe contains no salt. The dill weed takes the place of that. Less than 2 mg of sodium per 2 Tablespoons of salsa.

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