Thursday, August 11, 2011

Salsa Recipe...

One of my favorite things to do each summer, is to make salsa...



Actually, let me correct that statement..."One of our favorite things to eat is home canned salsa!"


All of the scalding, peeling, chopping and canning is rather time consuming, but oh, so worth it for the delicious jars of mouth watering salsa that we can eat all year long. This year I invested in a food processor... mainly for the purpose of chopping all those tomatoes, and was it ever worthwhile! And...today Jenna helped me to peel them...even better!

Enough said. Here's the recipe. It is NOT original with me, so I can take no credit, but it's hands down the best we've tried so far...




SALSA

Combine the following ingredients and set aside:

14 cups tomatoes, peeled, chopped and drained
3   cups onion, chopped
1/2 cup chili peppers, chopped
1 - 3 cups green, yellow or red peppers, chopped
8 - 10 cloves garlic, chopped

Combine in a saucepan, and cook until slightly thickened:

1 cup tomato sauce
1 cup ketchup
3/4 cup vinegar
10 Tbs. corn starch
2 1/2 Tbs. salt
1 Tbsp chili powder
1 1/2 tsp. cumin

Mix cooked sauce together with drained veggies.

Fill pint jars, leaving 1/2" head space.  Process in a hot water bath for 35 minutes.  Makes 10 + pints.

After opening, you may add corn and/or black beans to the salsa.  If you want to add them before canning, you would then need to use a pressure canner for processing.  (time and pressure were not provided in the recipe)

One batch down...at least two more to go! 

7 comments:

  1. Ohhh... looks good!
    I need to do that soon too!

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  2. I don't think I can even eat purchased salsa~way too salty. this looks like a great recipe.

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  3. Alica that sounds delicious. Hope all is well . B

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  4. Sounds great, think I'll see if my neighbor has any extra tomatoes:@)

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  5. all i can say is yum yum yum! i love salsa!

    Have a great weekend
    Leontien

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  6. greetings from the Amish community of Lebanon,Pa. Richard from Amish Stories.

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  7. I use this recipe, too!!! I have done the corn variation and pressure canned it.

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