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Tomato & Cabbage Salsa "Crack"


My family calls this "crack" because it's so addicting! This makes a big batch of Tomato Cabbage Salsa, so it is worth the effort. Serve with tortilla chips or as a topping for chicken, tacos or burritos.

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Rate this recipe 4.5/5 (10 Votes)


  • 1 gallon ripe tomatoes, peeled and cut up
  • 1 small head cabbage, chopped
  • 6 medium onions, chopped
  • 6 jalapeños, chopped
  • 3 bell peppers, chopped
  • 3 tablespoons ground black pepper
  • 3 tablespoons salt
  • 4 tablespoons prepared mustard
  • 3 cups apple cider vinegar
  • 2 cups sugar


Servings 14
Preparation time 30mins
Cooking time 90mins


Step 1

Combine all ingredients in large pot. Cook until well done, about 45 minutes.

Use an immersion blender to preferred consistency. Put in sterile pint jars with 1/2 inch head space. Process in water bath canner for 15 minutes. Makes about 14 pints.

Note: Sometimes I use my “stovetop smoker” to smoke about 1/4 of the tomatoes; just wash, cut out the stem, and stack in the smoker! This adds a little smokey flavor to the salsa.

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