Friday, August 24, 2012

Zesty Salsa Time

The tomatoes are coming into season in Ohio which means the jars and canner are coming up from the basement.  My son brought me a little present of half a bushel of plum tomatoes and now it's time to make the salsa.  I've been making this same salsa for a number of years and it tastes a little different each time depending on the tomatoes, the weather and the degree of heat in the hot peppers.  Still it always tastes yummy!  Nothing is better than opening a dark red jar full of summer vegetables and sunshine on a cold winter's evening.  It is so worth all the time and effort.
First you have to peel all the tomatoes.  To blanch
them, I wash the tomatoes, put them in the sink
with the stopper in and then pour boiling water over
them in the sink.  Wait a minute or two, pull the stopper
with a long spoon and spray tomatoes with cold water.
Now they are ready to peel.

Now for the vegetables . . .
Five cups of green peppers

Five cups of chopped onion

The recipe calls for 2&1/2 cups of hot peppers.  I used six because I don't like my salsa too hot.
Don't forget to wear gloves when working with hot peppers.   The juice will burn your hands, lips, eyes, etc.  Be careful!

Fresh cilantro and garlic - salt and vinegar (not pictured)

Here it is all sealed up and ready for the basement shelf.
The recipe is taken from the Ball Blue Book Guide to Preserving.
Here is the complete recipe if you want to make your own salsa:

10 cups tomatoes, blanched, peeled, and chopped
5 cups of green pepper, chopped
5 cups of chopped onions
2  & 1/2 cups of chopped hot pepper (adjust to taste)  I only use about 6 peppers
1 & 1/4 cups of cider vinegar
3 cloves of garlic, minced
2 tablespoons of chopped cilantro (you can add more to taste)
3 tsp. salt
1/2 tsp. hot pepper sauce (optional)
Combine all ingredients and bring to a boil.  Pack in hot jars and process 15 minutes in a boiling water bath.


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