Friday, July 13, 2012

Awesome Homemade Salsa Recipe

16 c. tomatoes, chopped and drained well (very important)
4 c. onions, chopped
3/4 c. Jalapeno peppers, chopped (I just used a small can that I bought)
2 c. green bell pepper, chopped
1/2 c. white vinegar (I think I used apple cider vinegar)
2 T. canning salt (I just used regular iodized)
3 T. sugar ( I think I added more)
1 stalk celery, minced
2 cloves garlic, minced
1/2 tsp. oregano

Note: To drain my chopped tomatoes, I used a colander and drained the juice into another pot. I did this twice to try and make my chopped tomatoes relatively ‘dry’…I saved the drained tomato juice, cooked it down, and put in the freezer to make tomato soup with later.

Bring all ingredients to a boil over high heat, stirring often. (Again, I used my ‘prone to scorching’ large stockpot…so I REALLY stirred often)! Then reduce heat and simmer uncovered for 1 hour. I think I had to simmer just a tad bit longer than that. Remove from heat and let stand several hours or overnight. The flavors meld together well if you wait. I think I prepared/simmered my salsa one morning, then I let it sit all afternoon and canned that night.

Reheat sauce. Ladle into prepared, hot pint sized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in a hot water bath for 20 minutes.
This recipe makes approximately 10 pints. As usual, I doubled the recipe and made more!
Great with homemade tortillas!

1 comment:

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