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    Home » Appetizers/Sides

    Zenith Salsa

    Published: Aug 21, 2011 · Modified: Dec 16, 2019 by Jenna · This post may contain affiliate links · 2 Comments

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    This is quite possibly the best salsa ever. My brother and I would request a jar of it, every time from my Aunt.  At my bridal shower, my aunt finally  gave me the recipe and I was so happy. I made a batch of it today, and it tasted like I remembered it, way back when I was a kid.

    Most of  the time when I make salsa, I was trying to just throw together my version of it and not really going by a recipe. Half of the time, I would not be happy with the results. Maybe it was because, I didn't use enough salt or not enough spices? Who knows?! Now, I don't need to try coming up with my own salsa recipe anymore. This is the only one I need. I did get a lot of other recipes at my bridal shower, that I will be trying and they will be making an appearance on my blog soon. 🙂

    I halved this recipe because I only had enough tomatoes from my garden, which was about 4 pounds. If you're wondering 2-3 pounds of tomatoes is about 1 quart. I used my food scale to figure out how much I needed. Still waiting for all the rest of my tomatoes to turn red.

    P.S. I don't know why it's called Zenith Salsa.

    Ingredients from my Aunt Carol

    4 quarts of tomatoes

    2 green bell peppers

    5 jalapeno peppers

    3 ½ cups of chopped yellow onion

    2 tablespoons of cumin

    3-4 tablespoons of garlic powder

    ¼ cup of canning salt (I used kosher)

    Directions.

    Peel the skin off the tomatoes after they've boiled in water for a minute. The skin will come off very easily. Chop all the ingredients and mix them in a large pot. Cook on low for 1-2 hours. It will thicken, the longer it cooks.

     

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    Zenith Salsa


    • Author: Jenna
    • Yield: 3 to 4 jars 1x
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    Ingredients

    4 quarts of tomatoes

    2 green bell peppers

    5 jalapeno peppers

    3 ½ cups of chopped yellow onion

    2 tablespoons of cumin

    3-4 tablespoons of garlic powder

    ¼ cup of canning salt (I used kosher)


    Instructions

    Peel the skin off the tomatoes after they've boiled in water for a minute. The skin will come off very easily. Chop all the ingredients and mix them in a large pot. Cook on low for 1-2 hours. It will thicken, the longer it cooks.


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    Comments

    1. jgisvold says

      August 21, 2011 at 9:24 pm

      Sure, I'd love to party at your blog!

    2. Ali says

      August 21, 2011 at 8:03 pm

      How delicious. I don't know if I ever realized that bell peppers were in salsa but it sounds really tasty. I am hosting a recipe party at my blog if you might be interested in submitting. I'd love to have you join in the fun 🙂

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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