Once I realized that all 24 of our tomato plants had not only survived the hot dry summer, but were bearing MUCH fruit, I knew I needed help. I've only made salsa once before and wasn't happy with the way it turned out. So I wanted to use a tried and true recipe this time. My friend Robyn gave me her recipe, and I've made a single batch and a double batch! It smells absolutely heavenly while it is simmering away on the stove, and tastes delicious!
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Homemade Salsa
8-10 tomatoes, peeled
2 onions, chopped
4-5 green or red bell peppers (or some of both)
3 medium fresh jalapeno peppers, chopped
1/2 C vinegar
1 (6 oz) can tomato paste
1 tsp chili powder
2 cloves garlic, chopped
1 tbsp salt
1/2 tsp fresh cilantro
1/2 tsp oregano
4 stalks celery, chopped
8-10 tomatoes, peeled
2 onions, chopped
4-5 green or red bell peppers (or some of both)
3 medium fresh jalapeno peppers, chopped
1/2 C vinegar
1 (6 oz) can tomato paste
1 tsp chili powder
2 cloves garlic, chopped
1 tbsp salt
1/2 tsp fresh cilantro
1/2 tsp oregano
4 stalks celery, chopped
Simmer everything on top of stove for 30 minutes. Meanwhile, in a water bath canner or large pot, bring enough water to a rolling boil to cover jars with 4 inches of water above the lid. Ladle hot salsa into clean, hot canning jars, leaving 1/4 inch head space. Wipe rim of jar with a clean, damp paper towel. Secure jar lids. Lower jars into boiling water. When water returns to a boil, begin timing 15 minutes. After 15 min remove jars from canner using jar lifter. Place in a draft free place to cool. Do not touch jars for 24 hrs. Enjoy!!
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Tanya
PS. Later this week I will be putting a yummy crock pot recipe on our Facebook page that uses one jar of salsa!! How convenient eh?
We'd love for you to visit Take Six on Facebook!!
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Wow--this looks so good, Tanya! I love the pretty jar that you put your salsa in, and I love the picture in your blog header--so autumnal. I've made salsa before, but I usually store it in the freezer because I am often too lazy to can! However, I may have to change my tune this year as the freezer is already full, and I still have a lot of tomato plants that are producing. I think it's a good problem to have, though! It was so nice to hear from you over at my blog--thank you for stopping by!
ReplyDeleteLooks yummy, Tanya! I made salsa for the first time last year with a recipe that sounds much like this one. It was so good and I look forward to making some more soon.
ReplyDeleteOh it is 7am and all I can think of is "That salsa would taste SO good on scrambled eggs with a bit of cheese". :)
ReplyDeleteI love homemade salsa, and make it all of the time, but have never added oregano. I'd think this would add a lot of depth of flavor, so I'm going to try it next time. Thanks for the great idea.
ReplyDelete24 tomatoes plants? Are you nuts, dear Tanya! I can barely keep up with 8! I am sure glad you planted all those... so we can have a delicious salsa recipe! I have never made a cooked salsa... love the addition of vinegar to it... and love how you have canned them! Thanks for sharing this great use of tomatoes at ON THE MENU MONDAY!
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