Salsa

After trying several recipes, this recipe became our definite favorite.

10 Cups tomatoes, pureed in blender
3 large onions
2 green peppers
2 anaheim peppers
3-5 Jalapeno peppers (with seeds, depending on how spicy you like it)
1 bunch cilantro

Chop all ingredients in food processor (I used my blender).  Put in a large pot.  Add the following vinegar and seasonings:


3/4 cup white vinegar
5 cloves garlic
2 Tbsp salt
1 Tbsp oregano
1 Tbsp cumin
18 oz tomato paste

Boil on a low boil for 1 hour.

Bottle in pint jars and process 25 minutes.
Makes 8 pints

(Recipe from Ali)

*10/2014
Peeled and pureed the tomatoes as they ripened this year, then froze them in gallon sized ziploc bags til I was ready to make the salsa.
Tripled the recipe - it barely fits in the largest pot I have, however I ended up simmering it in two pots.  It's too hard to keep that much salsa simmering so it went faster in two pots.  I didn't use any jalapeno seed this year (last years was too spicy). Next year maybe make one medium batch and one mild.

Also something to look into, my canner book says to use the boiling water method, but I read that for salsa pressure canning is safer.  How to can next year??**The vinegar in the salsa makes it safe to can with a water bath.

*9/2015
I made four batches of salsa - 3 pureed, Mild and 1 chunky, Medium(1/2 of one jalapeno I left the seeds in).
Used the boiling water method.  Because of the vinegar Salsa is ok to use the boiling water bath.

*9/2016
I made a double batch of chunky.  Left the seeds in 1 jalapeno - not much of a kick at all.
Single batch pureed, mild, no seeds.

3 batches = 2 canner batches (using 1 1/2 pint jars) so made 16 jars

*9/2017
Brighton and I made salsa together.  I made 2 matches of chunky using my new food processor so I didn't have to cut all the veggies by hand.  made 16 pints of medium spicy salsa.  I have had a good year with tomatoes and peppers so I didn't have to buy them.

1 box of tomatoes from Petersens = 32 cups of tomatoes

Brighton added 5 of the jalapenos with seeds and it was super spicy.
I used 2 jalapenos with seeds and it barely had any kick.  We ended up combining two of her batches with my two batches so some of hers would be less spicy and mine would have a little more kick.  It ended up a little too spicy for me, but probably just right for most of my family.

I will make a few more batches as I get tomatoes and peppers from the garden.
*9/27/2017
Made 3 more batches