Submitted By: Rachel Wagler


  • 14 cups tomatoes, peeled and cut in small chunks
  • 3 cups onions, chopped fairly fine
  • 2 cups chopped green peppers
  • Mix together in a large bowl.
  • 1/2 cup vinegar
  • 2 tablespoons salt
  • 1 cup tomato juice or juice that collects from the chopped vegetables
  • 11/2 teaspoons cumin
  • 1/2 to 1 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1/3 cup sugar
  • 5 tablespoons clear jello
  • 1 to 5 jalapeño peppers (depends how hot you want it)
  • Instructions

    Place all ingredients in blender and puree. Pour over veggies and mix well. Fill jars. To can, fill canner with cold water, place filled jars inside, and bring water to a boil; after 10-15 minutes, remove from canner and let cool.
    Note: This salsa is delicious even before it’s canned.