Aunt Margie's Salsa

This salsa is amazing.

The recipe comes from my dear friend Kirsten. Actually it originated with her beloved Aunt Margie. Here is a quote from Kirsten, “This recipe has been in my family for years! My aunt made this salsa well into her 80’s. She was quite the canner as the mother of 6 and the wife of a pastor. They were dirt poor and she made it all work! She was my favorite aunt and I look forward to seeing her again.”

I make dozens of jars of this salsa each summer. I grow my own tomatoes, tomatillos, and jalepeños.

This year I have made 78 pints. I do that because so many family and friends enjoy it so I share. This year my dear friend Bryn shared her bountiful crop of tomatoes with me. My tomatoes are just now starting to ripen.

I won’t bore you any longer and just get right to the recipe.

Aunt Margie's Salsa

Aunt Margie's Salsa

On the Banks of Salt Creek
This is THE BEST salsa ever. My dear friend Kirsten's Aunt Margie came up with the recipe many years ago. It has been a hit in her family for years as well as with my family and friends.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Appetizer
Servings 7 -8 pints

Ingredients
  

  • 8 cups Roma-style tomatoes diced (approx. 3.5 lbs)
  • 4 cups Onions diced (approx. 2 lbs)
  • 4 cups Tomatillos diced (approx. 10 medium to large in size)
  • 1 1/2 cups Green Bell Peppers diced (approx. one large)
  • 1/2 cup Hot peppers diced (jalepeño, chipotle, serrano)
  • 1/4 cup Sugar
  • 3/4 cup White Vinegar
  • 1 teaspoon Garlic Powder
  • 2 Tablespoons Pickling salt
  • 2 Tablespoons Cumin
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Red Pepper Flakes
  • 1 bunch Cilantro large chopped including stems
  • 5 Tablespoons Cornstarch
  • 1/2 cup Water cold

Instructions
 

  • In a large kettle, combine all ingredients except the last three (Tomatoes through Red Pepper Flakes). Bring to a boil, stirring frequently to prevent scorching. Once at a boil, reduce heat to a slow boil for 10 minutes.
  • Add chopped cilantro and cook for an additional 3 minutes. Mix the water and the cornstarch, add to the pot and cook a final 2 minutes for a total of 15 minutes after you reach a boil.

Canning

  • Prepare your pint size canning jars. Pour hot salsa into jars. Add lids and screw bands (finger tight). Process pints in a boiling water bath for 20 minutes. Quarts should be processed in a boiling water bath for 25 minutes.

Notes

Usually, I made the salsa with two jalepeños with the ribs and seeds removed. I also used only a teaspoon of the red pepper flakes. My boys were young and didn't like spicy foods.
This year I made it with 1 Jalepño with the ribs and seeds and the full tablespoon of red pepper flakes. A bit more heat this year and the boys like it.
You can adjust the hot peppers, and red pepper flakes as much as you like because it doesn't affect the acidity level. Do not exceed 2 cups peppers total.
This recipe makes 7 - 8 pints. I usually double mine and get about 15 pints.
Aunt Margie didn't add the cornstarch. Her original instructions called for a longer boil time to reduce the amount of liquid creating a thicker salsa. Kirsten changed it to add the cornstarch. It allows you to yield more salsa. After all that chopping, you want as many jars as possible.

 

I hope you give it a try. It’s really good.
Karen