Originally this recipe was from The Complete Book of Small Batch Preserving and was 1/4 the measurements I share now. This salsa really does have some bite but doesn’t leave an after-burn so I’m happy to have a good spicy salsa option. I’m still not sure that this will become my one go-to salsa recipe though. I think I need to try a few more recipes…

What was so great about this salsa is that I didn’t need to peel the tomatoes and everything was blended in the food processor. This made the job even quicker and easier.

Beyond Hot Salsa

Beyond Hot Salsa

yield: 10 500 ml jars

  • 8 lbs Tomatoes
  • 4 large Onions
  • 16 large cloves Garlic
  • 16-20 Jalapeno Peppers
  • 6 small Hot Red Chile Peppers, seeded
  • 1 cup Apple Cider Vinegar
  • 8 tsp Dried Oregano (or 8 tbsp fresh)
  • 4 tsp Pickling Salt
  • 4 tsp Sugar
  1. Process garlic and peppers in food processor and then move to large sauce pan. Process the onion and then the tomatoes the same way.
  2. Add the rest of the ingredients and bring to a boil. Reduce heat and boil gently, uncovered for about 15 minutes or until thickened.
  3. Fill jars and leave 1/2 inch space from rim. Process 20 minutes.



  1. Originally the recipe suggested seeding the jalapenos but I opted to leave most of the seeds in.
  2. I put my lids in warm water about 5 minutes before I used them.
  3. I wiped the rims before putting the lids on.
  4. I tighten the lid rings only very loosely before processing.
  5. I put the processed jars on a folded dish towel to allow a little circulation under the jars while they cooled.

Hot Red Chiles

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7 Responses to Beyond Hot Salsa

  1. Nosualcy says:

    Interesting that it does not leave an after burn. That sounds good!

  2. Annie says:

    I know! When I first tried it I was pleased that it was actually hot and then I thought “uh oh, it’s hot!” but then the hotness eased right off. So I’d call that a win!

  3. Dawn Suzette says:

    Sounds yum… Wes has been missing the hot spicy Mexcian food of So. Cal so I need a good spicy salsa recipe… Maybe I will find some good peppers when I look for those plums at the farmer’s market this weekend!
    Thanks Annie!

  4. Kyrie says:

    I’m glad you posted these! I just picked 10 lbs of tomatoes out of my garden this morning…I still have SO many left, so I’m going to be needing some good recipes pretty soon! I love hot salsa, so I think I’ll try this one.

  5. Annie says:

    Good peppers are essential. I found these really hot ones at a special market. We don’t have anything close normally in town.

    Wish we could make the salsa together. Sure makes it easier with the kids.

  6. Lucy Dolan says:

    What does processing mean (when in the jar)? Does it mean boiling in the jar? Normally I would heat the jars and lids in the oven to sterilise them and decant the mixture into them – well that’s what I’d do for jam and chutney.

  7. Annie says:

    Yup, just what you say. I put the jars in the dishwasher or in some cases in the big pot to boil them, take out, fill with Salsa or… wipe rim, add lid that has soaked in warm water for 5 minutes or so, add ring loosely, put in big pot of boiling water and boil for the recommended time to seal the lid.

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