Zenith Salsa

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


4 quarts of tomatoes

2 green bell peppers

5 jalapeno peppers

3 1/2 cups of chopped yellow onion

2 tablespoons of cumin

34 tablespoons of garlic powder

1/4 cup of canning salt (I used kosher)


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.