• 4 cups tomatoes canned with juice may also be used
  • 1 green pepper chopped
  • 1 large onion diced
  • 2 to 3 Tbsp. lime juice to taste
  • 1/4 tsp. garlic powder
  • 2 Tbsp. cilantro chopped
  • 1 small fresh jalapeno pepper, minced
  • salt and pepper


  1. Cook all the ingredients in a large saucepan on medium heat for 20 minutes. Pour into hot, sterile quart jars and seal. Process in a pressure canner for 25 minutes. We use salsa frequently enough that we don't have to can it. If you don't can it, store it in the refrigerator. Makes 3 pints.