20160929_133914_resizedThe last of the tomatoes and another batch of salsa. I have tried many over the years and like this best.  For this recipe I only used Romas but often use others as well but just make sure to squeeze out some of the juice. Also I read somewhere for a small batch that a crock works great instead of cooking on the stove. I tried it, liked it and will likely do again.  Sorry never thought of taking pictures till had it done, but this  just shows another thing that is easier with  Ankarsrum…..

Used Ankarsrum Vegetable sliced blade for the onions, peppers and jalapenos. Ran them through the slicer and then took handful of the slices and dropped in again. Great results, making small pieces as you can see, but not mush.



  • 5 cups onions
  • 2 green peppers
  • 3 yellow peppers
  • 4 jalapeno peppers (adjust to heat you like)
  • 1/4 cup olive oil
  • 1 1/2 tbsp. minced garlic
  • 12 cups chopped tomatoes
  • 1 cup vinegar
  • 1/3 cup brown sugar
  • 1 1/2 tbsp. pickling slat
  • 1 1/2 tsp paprika (smoked is good)
  • 1 tsp oregano
  • 1 tbsp. chili powder
  • 1 tsp dried parsley
  • 1 tsp cayenne
  • 1 small can tomato paste

Brown the onions in the oil and add the peppers till soft.  Pour all the ingredients into your crock  pot.   Turn on low for 8 hrs or high for 4.  Sir every couple hours.  Place into clean sterile jars.  Place in canner, cover with water and bring to boil.  Boil for 20 minutes remove carefully.  Can be enjoyed right away or save some for the long winter ahead.   his is quite a thin salsa,I’ve used this recipe for years usually adding 1 large can of tomatoe paste but prefer to stay away from adding the processed stuff but for serving with nachos will often add a few tbsp. to thicken it when serving. What you see in the photos is a batch and a half.

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