Illinois State Fair – Red Ribbon Tomato Salsa

Illinois State Fair – Red Ribbon Tomato Salsa

  By  , ,

October 25, 2015

“As a kid, I watched and helped my mom can tomatoes until she quit at the age of 86. It was a very labor-intensive job and she used a pressure canner, which is why I wanted to try something a lot easier and quicker.

"The Mrs. Wages® Medium Salsa mix is very good and has just the right amount of heat for the average person. I liked the option of using fresh tomatoes or store bought canned tomatoes. In this recipe, I used petite diced tomatoes and followed the recipe to the letter using the hot water bath method to preserve them.

"I have used this same mix for "ready quickly salsa" and it is just as good. As with all salsa ( mix or scratch) the flavor will be more intense the next day. For our taste, we like to add a little chopped fresh cilantro to the finished product.”

  • Yields: About 5 pints
Illinois State Fair – Red Ribbon Tomato Salsa


1Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out core, remove skins and chop coarsely. If using canned tomatoes, do not drain liquid.

2For this recipe, I used the canned diced petite tomatoes. Combine tomatoes, vinegar and Salsa mix in a large pot and bring to a boil. Stir occasionally. Reduce heat and simmer 10 minutes. Stir occasionally.

3Pour hot salsa into clean, sterilized pint canning jars, leaving ½-inch headspace, wipe rim clean with a damp cloth. Place hot lid on hot jar, screw band down evenly and firmly. Process in a boiling water bath for 40 minutes.

4After processing, remove jars and set them upright on a towel in a draft-free area to seal. After cooling, test each jar for a seal by pressing on the center of the flat, if it does not flex, the jar is sealed.


6 lbs fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite diced tomatoes

1/2 cup commercial white vinegar (5% acidity)

1 pouch Mrs. Wages® Medium Salsa Tomato Mix


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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