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Gar’s Salsa

Makes about 4 quarts


  • 8 quarts tomatoes, washed and chopped
  • 5 sweet peppers, seeds and membrane removed, cut into half-inch pieces
  • 2 to 3 hot peppers (depending on degree of heat desired), diced
  • 6 large onions, skinned and chopped
  • 2 cups brown sugar
  • 3 cups cider vinegar
  • 3 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon allspice
  • 1 teaspoon ground cloves
  • 1 tablespoon fresh ginger root, minced
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg 


  1. Place all of the ingredients in a non-reactive pot.
  2. Simmer slowly until very thick, about 3 hours. Stir frequently to prevent scorching.
  3. Ladle into small, sterile glass jars while hot.
  4. Refrigerate (will last for several weeks). Jars may be sealed and processed 15 minutes in boiling-water bath for longer storage. Refer to Rombauer and Becker, Joy of Cooking, or other preserving manual for correct procedure and information.

Hudson Valley Restaurant Week is back this April 8-21!