Thursday, June 26, 2008

Summer Salsa and Mexican Soup

8 cups tomatoes, chopped~red but not over-ripe
(I do not peel or seed them)
4 c raw sweet corn
4 c green peppers (or any color combo)
6 medium jalepenos, seeded & minced
3 c sweet onion, chopped
4 cloves garlic, crushed
1/4 c cider vinegar
1 T salt
1 1/2 c sugar
1 T chili powder
1 t hot sauce
Combine all in large stock pot.
Bring to boil, reduce heat and simmer 30 minutes,
stirring occassionally.
Fill canning jars to 1/2 " headspace using a slotted spoon**.
Can in pressure canner~~ 5 lbs pressure for 15 minutes.
Makes 4 qt jars.
**I use a slotted spoon because we like our salsa
chunky and not soupy. But I save all that flavorful
juice and use it to make a wonderful Mexican soup.
Just add cooked & shredded chicken, corn, potatoes
and a little cheddar or Velveeta to make it creamy.
In bowls, top with crushed tortilla chips, shredded
cheddar, sour cream and green onion.
I freeze the salsa juice as is for now
and make the soup in the winter.


  1. I love all these flavors and I can't wait till my peppers and tomatoes are ripe to amke my own salsa too.

    We like it chunky and HOT :-)

  2. Pat ~ me, too! This is my last jar from last summer. I'll be waiting for this year's tomatoes and peppers now! ...which are a couple of months away!

  3. This is making me hungry. And I've already had dinner. It's such a lovely bright color!

  4. YUMO!!! The loaded baked potato I just had certainly pales in comparison to this...Betsy, this looks and sounds scrumptious! Another great recipe from your blog to add to my file:-)

  5. Dang that looks good. My wife and I love fresh salsa.

  6. Betsy,
    Yummy... I'm coming over now! There is a new sidewalk cafe close to my work call Camille's. It is really good. They serve chips and salsa with their sandwiches. I love eating here when I can.
    Have a great day in the Lord!
    The Bach/Unks

  7. This is great! I live in France and miss salsa. You can only find it in little jars and its overpriced!

  8. I love salsa and Mexican soup! Your jar of salsa is so pretty...almost too pretty to eat.

  9. Your salsa is beautiful. I'm so impressed that you make it from fresh tomatoes? Do you grow them yourself? I am quite lazy and usually use canned.

    The broth sounds delicious for soup... although the thought of soup right now in this heat sounds positively awful!

  10. Marie Reed ~ great! I hope you can make a big bunch and enjoy it over there! :) Thanks for visiting me ...I'll come over to your site, too!

  11. Modgirl ~ yes, I grow the tomatoes. I think it's the summer tomatoes that make it so good...that and the sweet corn! I do agree that soup sounds too hot right now...that's why I just freeze the broth and make the soup in the winter. If you get ahold of some fresh tomatoes you should try it!

  12. I love homemade salsa..my son-in-law makes it...a bit spicy I'm afraid and brings tears to my eyes and causes a runny nose :) But...it is delicious!!!!

    Your salsa is so colorful and... it's making me hungry :)

  13. Thanks, Betsy. I don't do home canning but I do on occasion make fresh salsa ---it sure beats store-bought. Printing off another of your winners for the Recipe's tab (bloggy binder)!

  14. Betsy, you know some cheese aficionados turn up their noses at Velveeta, but I happen to like the stuff...it has a retro appeal and a taste that hits the spot. Thanks for including in your recipe!

  15. Lavinia ~ if you don't can, I would cut the recipe in half and just put 2 jars in the refrigerator.

    Yes, Velveeta! It's definitely not cheese...but it melts into this soup so nicely...makes it smooth and creamy.

  16. YUMMY! Looks amazing. I'll have to try it.


  17. Hi Betsy
    thanks for the yummy recipe
    whats a pressure canner?
    I need to investigate...

    Happy days


I'm serving coffee! Stay and chat!
And no awards, please! Your comments are my awards!