Friday, August 10, 2012

Annie's Salsa Recipe

A few weeks ago I posted photos of some of the stuff I canned.  A few people asked for recipes so I thought I would share one in this post.  This recipe is for Annie's salsa.  I stumbled upon the recipe on GardenWeb's Harvest Forum where it is legendary.  It was developed by the now famous Annie who was awesome enough to pay to have it tested.  I tried it a few years ago (but did not can it) and it lived up to the hype.  It sort of tastes like Pace Picante sauce (but better).

Annie's Salsa
Annie's Salsa

Annie's Salsa Recipe

8 cups tomatoes, peeled, chopped and drained
2-1/2 cups onion, chopped
1-1/2 cups green pepper, chopped
3 - 5 jalapenos, chopped
6 cloves garlic
2 teaspoons cumin (For taste only.  Can be reduced or left out)
2 teaspoons ground black pepper (For taste only.  Can be reduced or left out)
1/8 cup canning salt (For taste only.  Can be reduced or left out)
1/4 cup fresh cilantro, chopped (Can be reduced.  DO NOT INCREASE)
1/3 cup sugar (For taste only.  Can be reduced or left out)
1 cup 5% apple cider vinegar (Can substitute equal amount bottled lemon or lime juice)
2 cups (16 oz.) tomato sauce (For texture only.  Can be reduced or left out)
2 cups (16 oz.) tomato paste (For texture only.  Can be reduced or left out)

Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars, seal and process in a boiling water canning bath for 15 minutes.
Makes about 6 pints (do not can in quarts)

Notes:  You can alter the type of peppers as long as you do not have more than 1 3/4 cup total of peppers.  If you want hotter use more jalapeño/less green pepper.  You can also sub types of peppers (serrano for jalapeño).  The key is that your total combined amount of peppers does not exceed 1 3/4 cups.

Not only does Annie's salsa taste good but it has been tested and is safe for canning as long as you follow the directions.   Don't alter it outside of the parameters noted above.  Remember you can always tweak it after you open and refrigerate it.  I leave the cilantro out when I can it and add it when I open the jar.  We also add a little fresh lime juice.

For a thorough discussion of the recipe, including answers to many FAQ's, check out this post in the Harvest Forum.


  1. I also found this recipe on Garden Web. I've made it for the past few years and it never disappoints. However, I find that each year I have to make one more batch than I did the year before. LOL! I can't keep out of it!

  2. I suspect that will be the case for us. I have read reviews where people put up 75+ pints each year!


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