Homemade salsa

Salsa

Date: 9/4/2011

Recipe: The recipe we used was modified from a recipe that Brian sent us:

Original recipe:

1 ice cream pail of tomatoes, blanched and peeled
3 medium onions, chopped
3 green bell peppers, chopped
1/2 cup lemon juice
12 oz. tomato paste
1/2 cup sugar
3 tablespoons salt
1 tablespoon oregano
2 cups vinegar
1 tablespoon garlic powder
3 jalapeno peppers

Simmer all ingredients together for 1/2 hour, over low to medium heat,
stirring it frequently.  Process in pint jars (remember if the jars
and lids are super hot from being sterilized and salsa is boiling when
you fill the jars they may seal without the boiling water bath).

Modifications:  We made a couple changes to this recipe. I don’t think we had an entire ice cream bucket of tomatoes, but it was close. We added several other ingredients that we had from our box: tomatillos (sauteed and pureed), diced garlic, and cilantro.

Time to table: 2 hours total

Servings: We got a little over a half gallon of salsa.

Ben: Like

Erin: Like

Annie: Like

Notes: Our neighbors had just given us a bag of tomatoes from their garden and then we got two more bags from our CSA this week, so we were inundated with tomatoes. Salsa was the perfect solution as it used all the tomatoes as well as several other veggies we had from the CSA box (tomatillos, garlic, cilantro, bell peppers, jalapenos). I don’t believe canning salsa to be worth the effort in general, but this was a great way to relieve the pressure of all the veggies we’ve had for the past two weeks.

Salsa

Cooking the tomatillos

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Tomatoes ready for blanching and peeling.

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Peeling garlic WHILE holding a child.

Salsa

Annie helped by throwing the garlic into the food processor.

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Peeled.

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Getting the seeds and juice out of the tomatoes makes a mess.

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Ready to start cooking.

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The finished product.

Salsa

This entry was posted in cilantro, csa, garlic, green onions, green pepper, jalapeno, Mexican, onion, tomatillos, tomatoes, vegetarian. Bookmark the permalink.

5 Responses to Homemade salsa

  1. Moe says:

    Glad you guys tried it. I’ve always found canning to be well worth the time, but better when the result is more jars of salsa (even with the same amount). A couple hours of work for a years worth of salsa.

  2. ben says:

    That’s true, if you did a larger batch than we did, the time would be worth it. It was kind of fun to make, because it’s very difficult to screw it up and the recipe can be modified to your hearts content.

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  4. Nessa says:

    I love canning. Salsa is a great one to use up when you have too many tomatoes.

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