Picante Salsa - Fresh or Canned



  • 40 to 50 Roma Tomatoes
  • 4 Green Bell Peppers
  • 8 Cloves of Garlic
  • 1/4 cup of chopped cilantro
  • 3 Sweet Red Peppers
  • 4 Medium White or Yellow Onions
  • 2 Tablespoons Garlic Salt
  • 1 Tablespoon of Black Pepper
  • 1 to 2 teaspoons of Salt
  • 2 Limes
  • 1/2 cup apple cider vinegar


  • Use 1/2 for medium heat - ALL for Hot - we use a variety of hot peppers to add more depth of flavor - if you want - you can just use 5 jalapeno's for medium heat and 10 for hot
  • 4 Jalapeno Peppers - seeds and all
  • 6 Cajun Belle Peppers
  • 3 Tequila Sunrise peppers
  • 2 Serrano Peppers


  1. Wash and cut the ends off the Roma Tomatoes and dice them up into small 1/2 to 1 inch chunks - skins and all. We will fill a 6 to 8 qt stock pot - add in 1/4 of the cup of apple cider vinegar and put them on low to medium-low heat to cook down.
  2. While the pot full of tomatoes is heating slowly and cooking down (we will stir it about every 10 minutes or so) - we take all of the other ingredients listed above - in no particular order - and dice into a fine liquidy chop in our food processor. We also add the juice from the two limes and the other 1/4 cup of vinegar to the mix. We place it all in a large bowl, cover and set it to the side.
  3. After an hour or so - when the tomatoes first start to break down - we take our immersion blender into the stock pot and blend it all together - it speeds up the cooking down of the tomatoes.
  4. After another 20 minutes or so - when the tomatoes are really heated up and breaking down - we take the immersion blender one final time into the stock pot and blend together.
  5. Using a small mesh strainer bowl - we then shake through the contents of the tomato plan into another stock pan - it leaves behind all of the skins and most all of the seeds - and leaves us with some good pulpy tomato stock to start our picante salsa with. You could also use a mill grinder at this point - the strainer bowl has always seemed faster for us.
  6. Dump in all of the ingredients you have in the bowl and let it all heat through for another 30 or so minutes to a slow boil.

Recipe Notes

Ladle into clean pint jars - and pressure cook at 10 lbs. of pressure for 18 minutes.