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Salsa Picante- Cooked Tomato Salsa

Course Salsa
Cuisine Tex Mex
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 3 Quarts


  • 8-9 large fresh tomatoes roughly chopped
  • 8-12 jalapeños or mixed hot peppers diced(the peppers were small to medium in size)
  • 6 cloves garlic minced
  • 1 large white onion diced
  • 2 cups water
  • 1 1/2 cups tomato sauce
  • 1 cup white vinegar
  • 1 1/2 tablespoons granulated garlic
  • 1 1/2 tablespoons granulated onion
  • 1/3 cup cilantro chopped fine
  • 2 tablespoons agave nectar honey or cane sugar(adding sugar is optional)
  • Salt to taste
  • Fresh cracked pepper to taste


  • Transfer the tomatoes to food processor and pulse to chop. Transfer to a large heavy pot and heat to medium heat.
  • When it comes to a boil, add all of the remaining ingredients.
  • Continue cooking the salsa at a low simmer, stirring now and then, for 1 hour or more. You want the salsa to reduce and become thick. A good way to taste the salsa for salt is to spoon out about 1/4 cup and let it come to room temperature before tasting. Recipe yields over 3 quarts. Once cool, store salsa in glass jars with a tight lid in the refrigerator for up to 3 weeks.


Variation: As you will see in the pictures that follow, I added these ingredients to the most recent batch. 1 poblano, 1 red bell pepper, 1 1/2 teaspoons fresh ground cumin seeds, 1 teaspoon Mexican oregano