#65 Salsa

I try to grow most everything I need for homemade salsa. I love to especially make fresh salsa and I regret not taking pictures when I made it fresh his past summer. The recipe that I'm going to share is for canning.

Jalapeno Salsa
Yields about 3 pints

3 cups, chopped, seeded, peeled, cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 Tbsp. minced cilantro
2 tsp. oregano
1 1/2 tsp. salt
1/2 tsp. cumin
1 cup cider vinegar
3- 6 oz. cans of tomato paste

1. Use rubber gloves when cutting your jalapenos. Just trust me on this one. Wear gloves! I remove the seeds and much of the inner spines cause that is where the heat is. Unless you like spicy salsa.

2. I use my Roma strainer with the salsa screen attached. My strainer does not strain out the tomato seeds, but I'm okay with that. I purchased my Roma strainer here and the salsa screen here.

 

3. Combine all the ingredients in  large saucepot.

 

 Vinegar is important because it brings the acid level to the right level so this salsa can be safely canned using the boiling water bath canning method.

I add tomato paste to my salsa as well to thicken it. Bring the salsa to a boil.


Ladle hot salsa into sterilized hot jars, leaving 1/2 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

 

Homemade salsa....much preferred to the store bought. It just tastes better. Especially when you can pick the tomatoes and peppers organically from your own garden. Such a satisfying, simply pleasure in life!