Isn't it incredible how tomatoes, peppers and vinegar come together in a make-your-mouth water kind of happiness. For me that is what my salsa does! Mouth watering happiness.
My recipe comes out a little different each year. Sometimes spicier, sometimes chunkier. When you're working with real ingredients you will anticipate that each year the veggies may taste a little different based on the amount of bee footprints they felt as they ripened. When the wind blows from the west a bit harsher than last year the peppers maybe don't pollinate as well leaving them a little dried out and spicy! Appreciate nature's diversity in the food you create.
10 -12 lbs tomatoes, any variety or combination of tomatoes - works out to about 9-11 cups peeled and chopped tomatoes
2 1/2 Cups chopped green pepper
2 1/2 Cups chopped onion
4 chopped Jalapeños *see note below for amount
8 cloves chopped garlic
6 tsp canning salt
1 Cup white vinegar
1 (12 oz) Can tomato paste
1 Tablespoon chopped fresh cilantro
+ I use the broil in the oven technique to peel my tomatoes. Simply place tomatoes on a cookie sheet, in a single layer, and broil until the skins begin to crack. Remove from the oven and place tomatoes in a sink of cold water. The skins will peel right off. No need to core or seed your tomatoes. You can chop your tomatoes to the size you prefer. *See note on immersion blenders below.
+ Combine all ingredients in a large pot and cook on medium heat until desired thickness is achieved, about 30 minutes. You can use a potato smasher to smash down your tomatoes if needed.
* For a mild salsa use 4 jalapeños. Chop 2 whole (with seeds) and chop 2 without seeds. For a spicy salsa use 4 whole jalapeños. Adjust according to preference.
**If you prefer a thinner, no-chunk style salsa, you can use an immersion blender after you have simmered your salsa to blend it all up!
+ Prepare jars & lids, funnel salsa into jars leaving 1/2 inch headspace. Prepare water bath preserve canner. Process jars for the length of time based on your elevation.
+ Makes about 8-9 pints of salsa.
Chips and salsa all winter long!
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