Nana Pat’s Spicy Salsa



9 Cups Chopped Roma Tomatoes Approximately 35 Medium Size
~ See Below For Preparation

4 Whole Peppers Chopped – Use A Mix Of Red, Green And Yellow

2 Cups Whole Kernel Peaches And Cream Corn – Fresh Or Frozen

1 1/3 Cups Cider Vinegar

½-1 Tablespoon Jalapeño Pepper Chopped Use Fresh, Seeded Or Jarred Pickled Jalapeño
~ Substitute 1 Teaspoon Of Hot Sauce Like Tabasco Or 1 Teaspoon Of Dried Chilli Flakes

1 Bernardin Fiesta Salsa Mix

Tomato Preparation

Wash Tomatoes In Cold Water

Remove The Stems With A Paring Knife, Gently Score An “x” In The Bottom Of Each Of The Tomatoes

Add To A Pot Of Boiling Water About A Dozen At A Time

Allow To Boil Until The Skins Start To Crack

Remove The Tomatoes Into A Large Bowl Of Cold Immediately And Remove The Skins – They Will Slip Off Easily

Chop The Tomatoes Then Proceed With The Recipe


Combine The Vinegar With Salsa Mix In Large Deep Pot

Stir Well To Combine

Add Tomatoes, Pepper, Corn And The Desired Jalapeño / Hot Sauce Or Chilli Flakes

Bring To Boil Over Medium To High Heat

Reduce Heat And Boil Gently, Uncovered For 5 Minutes

Ladle Into 6 x 500 ml. Jars to ¼ Inch From The Top Allow To Cool And Then Transfer To The Refrigerator.

The Salsa Maybe Kept In The Refrigerator For Up To 3 Weeks

Salsa Canning Method

Prepare The Canner – Fill With Water And Bring To A Boil While Preparing The Salsa Mixture

Ladle Into 6 x 500 ml. Jars to ¼ Inch From The Top

Wipe The Rims Of The Jars Before Topping With Warmed Canning Lids – Gently Heat Lids In A Pan Of Hot Water To Soften

Secure Lids With Screw Band To Fingertip Tighten – Do Not Over Tighten

Place All Jars In Canner – Ensure The Tops Of The Jars Are Covered With Water

Return The Canner To A Boil And Process For 20 Minutes

Turn Off Heat And Remove Cover

Let Rest For 5 Minutes Then Remove The Bottles To The Counter

Do Not Tighten The Screw Bands At This Time

Leave Jars To Cool For Overnight

The Following Morning Tighten The Screw Bands

Sealed Lids Should Curve Downward

Note: Canned Salsa Should Be Kept In A Cool, Dry Place And Consumed Within One Year
Canning Products And Equipment

Canning How To Tips

Try Your Salsa In This Recipe

Roast A 3 Pound Whole Peameal Pork Loin In A Foil Covered Pan In The Oven At 350 Degrees Fahrenheit For 1 Hour

While The Peameal Is Roasting

Puree 1 Cup Of The Salsa And Place In A Pot With

2/3 Cup Of Brown Sugar

2/3 Cup White Vinegar

Simmer Until It Is A Glaze

Uncover The Roast, Brush With Half The Glaze And Continue Baking For A Further 15 Minutes

Slice The Peameal And Serve With The Remaining Sauce

Also Makes Delicious Sandwiches On Bread Or Kaiser Rolls

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