Monday, October 25, 2010

Homemade Salsa

Anybody still have any garden tomatoes rolling in? This recipe is for salsa for canning. I have done this two years in a row and we love it. This was modified from this recipe that Jenny posted on Apron Girls.
20 large or 40 small tomatoes
5-6 bell peppers
5 onions
6 garlic cloves
4-5 jalapenos
2 T. cilantro
1 1/2 t. cumin
1 C. white vinegar
1/3 C. sugar
4 T. salt
12 oz. tomato paste 
Wash your tomatoes. (I love romas personally.) Blanch them by plunging them into boiling water for about 30 seconds. Then dip them in cold water and drain. Cut out the cores and remove the skins. Use a blender or food processor to chop the ingredients. Chop the tomatoes, bell peppers, and onions individually and put in a large stock pot. Quarter the bell peppers and onions before putting in your blender/food processor. I chop everything pretty finely because that is what WE like. Puree the garlic, jalapenos, and cilantro together and add to the pot. Stir in everything else EXCEPT the tomato paste. The tomato paste will be added after boiling the salsa. (I didn't use the tomato paste this time because I liked the consistency of my salsa already). Bring salsa to a boil and cook for 30 minutes, stirring occasionally. Add tomato paste and mix in really well. Fill pint jars leaving about 1 inch head space. Cover with lid and ring. Process in a water bath or steam canner for 30 minutes.


Kristi said...

I am all over this one if i can just get my garden to produce next year. We bombed this year.

Tawnie said...

I really, really, really want to make salsa. So glad you posted this. Looks awesome!

Nicole *Ü* said...

I keep planting a garden with the intent of making salsa, but those darn deer keep eating everything. LOL Do you really put the cilantro in it? How does it hold up? I'd heard that you can't use cilantro in canning, only in fresh.

Nicole *Ü* said...

Oh, about how many pints does this make?

Scott / Lori said...

I have tasted this salsa and it is so good. If my garden would grow anything, I would love to make it too. Good job Lisa!