Salsa my way

When making Salsa, peeled tomatoes are a requirement, no one wants to eat tomato skins.

Blanching tomatoes; large pot about half full of water to a boil, place tomatoes in boiling water long enough for skins to spilt. Take tomatoes from pot and place in a sink filled with cold water and ice to stop the cooking process. Allow tomatoes to cool, then drain on sink board or on a cookie sheet with paper towel on it, this way the excess water will drain off, making it easier to handle the slippery tomatoes.

This is a cold pack procedure.

Now for the recipe: I make mine in large batches for canning.

SALSA

1 large bowl, 6 quart bowl

10 pounds of tomatoes, blanched, peeled and chopped

2 medium onions, peeled and chopped

3 green peppers, cored and chopped (or mild pepper of your choice, yellow, orange)

4-7 garlic cloves (bulbs) peeled and minced

1 hot pepper of choice, per pound of tomatoes, taste first, it if you want it a spicier taste,
                                       sometimes you can't go back if it's to hot.

NOTE: wear gloves when cleaning hot peppers, the peppers can burn your skin,

KEEP FINGERS AWAY FROM EYES, FACE, OR ANY OTHER BODY PARTS,
 while cleaning hot peppers! WASH YOUR HANDS, wash your hands!!!

Cider vinegar, lemon juice, or white vinegar - for preserving

Salt for preserving

Starting with tomatoes and working down the ingredients list, add to the large bowl, mix after each addition.

Cover the mixture and let sit for a bit, say half an hour, and taste.

Remember, as this is processed in a hot water bath (canning - preserving) the flavors will meld together, and the longer shelf life will also help the flavors meld. If it isn't spicier enough for you after you have canned it, dry some of you favorite peppers and add them when you serve the salsa for family and friends.

Not everyone likes HOT salsa.


1 teaspoon lemon juice, or vinegars
1 teaspoon salt
in the bottom of jars before you cold pack the salsa in jars.

Prepare your pint jars, lids and rings. the web is full of good tutorials on how to do this.

Ball Canning and Preserving

Introduction to canning video   push play.


`til next time,

wild clover