Southwestern Style Salsa

 
3 28 oz cans diced tomatoes 
1 Large onion, 
chopped into 1/4" bits 
(smaller or larger, if you prefer) 
3-4 Tbsp sugar 
(may substitute honey) 
1 Tsp garlic powder 
6-12 Tbsp sliced pickled 
jalepeno peppers 
(with juice from jar/can) 
(You may use more/less 
depending on the heat level 
of salsa you desire) 
3 Tbsp chili powder 
1-2 Tsp Chile Arbol powder 
(this stuff is potent!) 
See notes on this stuff. 
1-2 Tbsp salt (to taste) 
1-2 Tbsp lemon juice 
1/4 Cup vinegar 
1-4 Tbsp ground black pepper 
(less for mild/more for hot) 
½ Green bell pepper (chopped) 
1 12 oz can tomato paste 
6 -9 sprigs of fresh Cilantro 
(leaves only) 
(use more/less to taste) 
1 Tsp cumin powder 
1/4 Tsp powdered alum 
(optional, but a little can't hurt) 
1 Can (15 oz) white shoepeg corn 
(optional - 
makes salsa more colorful, sweeter) 

Put 1 can of tomatoes, 
including juice and all other 
ingredients except green pepper, 
tomato paste, vinegar & cilantro 
into blender or food processor. 
Chop to mix well and put resulting 
mix into 1 gallon or larger vessel. 
Drain remaining two cans
of chopped tomatoes. 
Put second can of drained tomatoes, 
green pepper, cilantro leaves, 
and vinegar into blender
/ food processor and chop 
for a few seconds in order 
to break cilantro leaves 
and green pepper up into small bits. 
Add this to the pot. 
Add the last can of drained
chopped tomatoes plus the 
tomato paste to the pot along 
with the chopped onion. 
Stir all ingredients together. 
 
Hints: 

For mild salsa, 
use only 6-8 tablespoons jalepenos, 
1 tablespoon of black pepper, 
leave out Chile Arbol powder. 

For hotter salsa, 
use 12-14 tbsp jalepenos, 
3-4 tbsp black pepper, 
1-2 teaspoons Chile Arbol. 
 
When canning this salsa, 
don't overcook, 
just heat to 160 degrees 
in a crock pot 
or on the stove top, 
then hot pack your canning jars, 
boil in hot water bath 
for 15-20 minutes.