Thursday, September 6, 2012

Homemade Salsa

Last weekend we made some salsa with peppers and tomatoes from our garden and I thought I would share the recipe. The only change we made is that we left out the cilantro since both of us hate it, and if I made it again I think I would add more tomatoes. We used cayenne peppers and it turned out pretty spicy (at least in my opinion!), but delicious. I just need to eat it with sour cream :-)

Ball Blue Book Salsa
  • 10 cup Tomatoes; peeled and chopped
  • 5 cup Green peppers; chopped
  • 5 cup Onion; chopped
  • 2-1/2 cup Hot peppers; chopped
  • 3 Cloves garlic; minced
  • 2 Tbsp Cilantro; chopped
  • 1-1/4 cup Cider vinegar
  • 1 Tbsp Salt
  • 1 tsp Hot pepper sauce; optional

Preparation:

Mix everything together in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on lids and rings and process in a boiling water bath for 15 minutes.
NOTES: This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion. Depending on your tastes and how hot your peppers are, you may want to use less hot pepper. 3/4 cup finely chopped jalapeƱoss, with no hot pepper sauce added, makes a mild to medium salsa.
You could also drain off some of the tomato juices before mixing everything together.
Servings: 6 pints



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Isaiah 55:6,8-1