Well my tomatoes just keep coming! Every time I go out I end up with another 8 or 10 pounds of them. I am thinking about now that the first freeze we get will come as a relief and I can put the garden to bed! LOL.. but in the meantime I am taking advantage of the abundance. I recently have been making salsa. I normally only make lacto fermented salsa, but there are only so many gallons I can make and keep of that so I decided to make some for canning. My friend Leah Hillman shared her recipe with me and I tried it. I have to say we all just loved it! I have tried a few salsa recipes for canning in the past and to me they either taste of vinegar to much or are to watery.. but that was not the case for this salsa.
Here is the recipe she shared with me…
Salsa for Canning…
10 lbs tomatoes, chopped
6 medium onions, chopped
3 cups bell peppers (any kind), chopped
12 jalapeno peppers, chopped and seeded
5 chili peppers, chopped and seeded (this will make it spicy or milder, depending on the peppers you choose)
10 cloves garlic, minced
1/3 cup fresh cilantro, chopped
1 1/3 cups white vinegar
1/4 cup salt
2 tsp pepper
2 tsp cayenne pepper
2 tsp cumin
2 tbsp lime juice
3 cans tomato paste (the bigger cans, not the tiny ones)
Combine all ingredients except tomato paste in a large stock pot. Simmer approximately 40 minutes, stirring occasionally. Add tomato paste and mix well. Simmer another 20 minutes or so. At this point, I take out about half of the salsa, blend it smooth in the blender and then return it to the pot, but you can leave it chunky if you prefer. Ladle into hot jars leaving 1/4" headspace. Cap and process 15 minutes in a water bath canner. Remove jars and let cool.
This recipe makes approximately 15 pints.
The original recipe also called for 1/4 cup brown sugar and 1/4 cup white sugar, so if you like your salsa sweeter, add this in.
Thank you Leah for sharing this!!
I did not add the sugar to mine. In total I ended up making 25 pint jars of salsa!!