{Homemade} Salsa

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So I’m not as much of a “Holly Homemaker”  as my mom and therefore this latest {homemade} is a small victory for me since I did it all on my own! Woot woot! Maybe for some of you bottling your own fruits and veggies is no biggie, but for me I was always worried I would mess up and ruin a lot of produce.  After watching my mom in action and reading lots of how-to’s I finally got up the nerve to try it myself.  And I am so glad I did.  This salsa turned out AMAZING (If I do say so myself 🙂 and wasn’t as scary or as hard as I’d imagined.  So be brave my friends because having the skill to bottle your own food will liberate you and open up lots of money saving possibilities for  food storage.

This doesn’t make a huge batch btw.  It yields about 5 pints which to me is way better to do small batches every now and then instead of one blitz salsa making weekend.  If you prefer the blitz then go ahead and double or quadruple the recipe.

Here’s what you do:

1 1/2 quarts fresh tomatoes.  Core tomatoes then cut in half or in fourths.  If your tomatoes are really juicy you’ll want to scoop out most of the seeds and excess juice. Sprinkle with salt and pepper and lay on a baking sheet.  Drizzle with 1/4 cup balsamic vinegar. Preheat boiler.  Place sheet of tomatoes under broiler until tomato skins begin to wrinkle and blacken. About 3 minutes. Pull them out and let them cool down enough to touch.  Now peel the tomato and chop it into small pieces.

Dump all the chopped tomatoes and vinegar-tomato liquid into a large cooking pot. Now combine remaining ingredients.

1 1/2 cups chopped onions
1 1/2 cups green or red bell peppers, chopped
2 garlic cloves, mined
1 – 12 oz. can tomato paste or tomato sauce if you don’t want it as thick
1/4 cup balsamic vinegar
1/2 cup freshly squeezed lime juice
1/2 tbsp. salt
1/2 tbsp. sugar
1 tbsp. fresh oregano leaves, chopped
2-4 tbsp. fresh cilantro leaves, chopped
6 jalapeno peppers, finely chopped

(Here’s a quick F.Y.I on the jalapeno peppers.  The number of peppers will determine how hot your salsa is, but that’s all dependent on how hot your peppers are to start with.  Usually you’ll know their heat when you first cut into them by the burning sensation in your throat. If they’re hot just to look at then you may want to use 4 and remove the seeds.  But if they’re like the one’s I picked from my parents garden, about as hot as a bell pepper, then you’ll need to add more, seeds and all. Use your best judgement)

Bring the pot of salsa to boil, reduce the heat and simmer for about 30 minutes to blend the flavors.  Ladle salsa into 5 sanitized pint jars.  (To sanitize jars just run them through the dish washer.  Don’t open the door until you’re ready to use them.)  Leave about a half and inch of space at the top and screw the lid on nice and tight. Place in a large cooking pot of water that is deep enough to have an inch of water over the jars. Put a lid on it and bring to a boil.  Boil for 20 minutes.  Remove from pot and let cool on the counter.  Store for 1 year in a cool dark room.

That’s it!  Pretty painless and so worth it when you get a hanker’n for {homemade} salsa!


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