Second Best Salsa.

I started my canning journey years ago. I learn best from working with someone who knows what they are doing and being physically there to assist. I probably started canning back in 2010. I started off canning tomatoes and jams with my mother-in-law and later learned how to can apple sauce and beets.

Over the years we developed our own salsa recipe. A combination of a few different recipes mixed in with random things we thought were good at the time, it has become the best salsa in the world (or so we are told by those who have it). Reading the recipe always makes us laugh. We have yet to write it down in a comprehensive way. Instead we break out the book and try to understand our cryptic notes in the margins. Sometimes the notes are suggestions on replacing cilantro (no one in our families likes the taste), or a specific farmer we purchased an ingredient from.

Since that recipe hasn’t been written down and is chaos to interpret, I thought I’d share the Second Best Salsa Recipe. It’s simple and easy and tastes great!

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This recipe will make around six pints. You will need:
10 c. cored peeled tomatoes
5 c. chopped, seeded green bell peppers
5 c. chopped onions
2 1/2 c. jalapenos
1 1/4 c. apple cider vinegar
3 cloves of finely chopped garlic
2 Tbsp. finely chopped marjoram
1 Tbsp. salt
a few dashes of hot sauce

1.) You will want to prepare canner and jars.
2.) Set up a hot water bath and a sink filled with cold, ice water and blanch and peel your tomatoes. At this point you will want to core and seed them as well.
3.) In a stock pot combine all tomatoes and other ingredients and boil over medium-high heat for about 10-15 minutes so that it thickens. (If you like a thicker salsa you can add a can of tomato paste.)
4.) Fill hot salsa into hot jars giving each a 1/2 inch headspace and process pints for 15 minutes.

Notes: You can put your jars and lids in hot water but don’t put the rings in there since they don’t need to be warm and this can cause rusting. You can also save any juice you get from the tomatoes and can that as well. What I do is when I’m peeling, coring, and seeding the tomatoes, I do so with a colander in a bowl. The colander catches the scraps but the bowl below catches the liquid. In pints with a 1/2 inch headspace, you can process the juice for 40 minutes (pints). Tomato juice is great because you can just add some seasoning and serve with grilled cheese–bam! Easy dinner!

 

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