September 27, 2011

Homemade Salsa. It's so good!

Hubby and I finally got around to making some salsa with our home grown veggies.  We eat a LOT of salsa throughout the year and after a few years of making our own we pretty much can't eat the store bought stuff anymore.  It was the first time that hubby helped me make it and we had a lot of fun even though it was a lot of work. 

Thought I would show you guys how we make it in case you want to make your own or try a new recipe.  But as you read the sort-of recipe below, you can see that I don't really measure.  I just kind of go for it.  It usually turns out delicious though. Enjoy!

A lot of tomatoes!  (We used around a 1/2 bushel (maybe more)
2-3 yellow onions (depending on how well you like them)
4-5 Bell Peppers (We used purple and green)
15 Jalapenos (approximately, I taste as we go until I think its the right level of heat)
1 1/2 cups white or apple cider vinegar (I usually use white)
1/4 cup lime juice
1 small can of tomato paste
1/4-1/2 cup Salt (again, to taste)
2-3 tablespoons of chopped garlic
A few shakes of black pepper

You begin by peeling the tomatoes.  This is the BIGGEST pain in the butt part of making salsa (or anything pretty much regarding canning tomatoes).  Take a large bowl and fill it 1/2 full of water and heat to near boiling.  Get another bowl of water and fill it with cold water.

To peel the tomatoes you just drop 4-5 into the hot water and let them sit until the skin begins to crack and peel back.  Then, drop them into the cold water and let them cool.  The skin will just peel right off the tomato.  Once it is peeled just cut out the core and chop it up into the pot you plan on cooking your salsa in.

Getting them out with a slotted spoon makes the water drain out easier.

Tip:  Let the tomatoes cool.  If you do what I do you will end up getting tired of waiting and burn your hands.  Repeatedly.
Hubby was really good at peeling tomatoes.

He ended up doing a lot of them while I began chopping onions.

Then we chunked them up into the pot.
After we had all the tomatoes and onions in the pot chopped we started on the peppers.  I chopped jalapenos and hubby chopped the bell peppers.  We added all that to the mixture.  I turn the stove on low and get the salsa to slowly cooking.

I love the color of the purple bell peppers. 
But, they change to green as you cook them.  : (
I usually leave the seeds in the jalapenos. 
Or, maybe half of them.  We like our salsa pretty spicy.

Once all the peppers are added to the pot I add the tomato paste, vinegar, lime juice, salt, pepper and garlic (basically the rest of the ingredients ; ) ) Let it get to cooking and then  just taste as you go. I will continue to tweak it.  Usually by adding more vinegar and more hot pepper.  I have occasionally added some hot sauce or some red pepper flakes.  This time I used some Garlic Gold Garlic Nuggets.   I think they made quite a difference. 

After I cook the salsa for a few hours I will put it in jars and pressure can it.  I would give instructions on how to do this.  But, I ended up with a second degree burn so maybe you should just google it.  Just kidding (not about the burn) but if anyone is interested just let me know and I will post those directions. 

We ended up with all these beautiful cans!  And it is DELICIOUS! Wish you could try it.  : )



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