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    Home » Top Amish Recipes » Amish Side Dishes

    Thick N Chunky Homemade Salsa

    Published: Aug 13, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 9 Comments

    Thick N Chunky Homemade Salsa
     
    Print
    Ingredients
    • 14 pounds of tomatoes, scalded, peeled and cut up
    • 10 green peppers, chopped
    • 5 cups onions, chopped
    • 1 cup vinegar
    • 2 ounces of hot peppers, chopped
    • ½ cup brown sugar
    • ¼ cup salt
    • 2 teaspoons oregano flakes
    • 3 teaspoons cumin
    • 3 teaspoons chili powder
    • 1 teaspoon garlic powder
    • 10 teaspoons Clear Jel
    Instructions
    1. Mix all of the above ingredients, except for the Clear Jel.
    2. Everything is cooked on stovetop for 45 minutes, then I add the
    3. Clear-Jel. After that is added, cold-pack it for 20 minutes.
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    3.5.3226

    You have to really know what you are doing with this recipe, but the end reward is a tasty, homemade salsa. Salsa really is a natural fit for most Amish cooks because the ingredients for a great salsa are in the garden.  This recipe calls for "clear gel" which is a thickener that is not widely available. You can find it usually in Amish or Mennonite owned bulk food stores.  And, of course, you have to know how to cold pack. But this photo is the end result of what you get, jars of colorful, richly red homemade salsa which I saw in an Amish cellar.

     Yum, wouldn't this go well with some warm chips! This is the recipefor the salsa in the photo:

     

    « Hazards of Being Amish
    Homemade M&M Granola Bars »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Pastor Ralph Unroe

      August 13, 2012 at 2:13 pm

      I have been trying to get a recipe for Amish V8 Juice and thought I had wrote for it. Maybe not. Can you please send me a copy?

      Thank you

      R Unroe

      Reply
    2. Barb Wright

      August 13, 2012 at 8:38 pm

      Kevin,clear gel can be ordered from the King Arthur Flour website. I get it from them..they have both the instant and the cook-type at a reasonable cost. Barb

      Reply
    3. Theresa

      August 13, 2012 at 9:16 pm

      Thanks for this recipe. I bought a 25# sack of cler jel from Gordan Food Supply. after I ran out of my smaller bags. If your local GFS doesn't have it in stock they should be able to order it for you

      Reply
    4. patricia

      October 29, 2012 at 2:51 pm

      Can I get a few of your salsa recipes I buy the hot and the mild for us and would love to try to make it. Our family loves your salsa. I do have little kids so I would like one that they can eat to. Thanks a Bunch
      Patricia Boeck

      Reply
    5. joyce deshong

      April 11, 2016 at 11:35 am

      what type of vinegar is used in this recipe?

      Reply
      • Kevin

        April 12, 2016 at 8:53 am

        White vinegar!

        Reply
        • joyce deshong

          May 02, 2016 at 4:14 pm

          thank you Kevin for getting back to me. If cold packing I'm assuming that the salsa does not have to be refrigerated. is that correct?

        • Kevin

          May 04, 2016 at 3:41 pm

          Correct, Joyce, no refrigeration needed!

    6. Pam

      August 04, 2016 at 7:31 pm

      What is the best kind of tomato to use to make this salsa? Thank you

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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