Rancho Not So Grande Salsa


Author:  Kathy

This a great salsa recipe that came from my father-in-law (Don’s Dad). I have been making it every year for the last twenty five years or so. It is the first thing I do with my garden tomatoes and when I think I have enough (thirty pints) then I start doing other things them.

Note from Lanie – If you’re wondering about the name of the salsa, the plaque on our father-in-law’s house is “Rancho Not So Grande”.

Rancho Not So Grande Salsa


  • 8 medium to large tomatoes (scalded with skins removed)
  • 2 large onions quartered
  • 3 to 5 jalapenos seeds removed (depends on how hot you like it, I use three)
  • 1 T salt
  • 1 tsp each black pepper, celery salt, garlic powder, ground red pepper (or less of this if you don't want so much heat)
  • 1/4 tsp dried oregano
  • 1/2 tsp worcestershire sauce
  • 1/3 cup apple cider vinegar


  1. Put tomatoes, onions and jalapenos in a blender in batches. Add spices and vinegar.
  2. Simmer on low for about an hour until slightly thickened.
  3. While hot place in clean hot jars and cap with hot canning lids. (Place lids in pan of boiling water) Water bath for ten minutes. Should make about 4 pints.