It is the time of year where, if you have a garden, you might have way too many tomatoes, peppers, onions, etc. Our garden was flooded sadly, but thanks to the farmers market, I have been able to get an nice assortment of fresh veggies. The following recipe is for salsa, which you can can and would probably want to if you made the entire recipe (or you could make and share with a lot of people!). If you don’t want to can it, you can cut the recipe in half or even more.
Recipe for Salsa to can:
24 cups chopped tomatoes
2 cups white vinegar
2 cups diced jalepeno peppers
2 cups diced bell peppers
2 cups diced onions
2 small cans tomato sauce
3 to 6 cloves garlic
1/4 bunch of cilantro
1 tbsp. canning salt
Bring tomatoes and vinegar to boil. Turn down heat and simmer for 1 hour. Stir often. Add all other ingredients and cook another 1-2 hours or more to desired consistency. Put in hot jars. Process 15 minutes in boiling water bath.
If you don’t want to make as much of the much salsa (just want one jar), this is R’s recipe for salsa. It is very good!!!
Small batch of Salsa:
1 tbsp. vinegar
1/4 tsp. garlic
1 tbsp. onion
1 tbsp. jalapeno
1 tbsp. green pepper
12 tbsp. tomato
pinch of salt
Chalula hot sauce to taste
cumin to taste
1/4 tsp. chili powder
1/8 tsp. cilantro
1 cup water
Simmer on the stove for several hours to desired consistency. You could also double this batch to make a larger amount of salsa, but not nearly as much as the canning recipe! Enjoy!!!
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