When the garden gives tomatoes and peppers, it’s time to make salsa!
I make a lot of fresh salsa – just chop stuff up and eat it – but this is my first foray into canning it. It shan’t be my last!
The premise is the same as making fresh salsa – except this gets cooked.
Fresh salsa is one of the nectars of the gods… I can eat it with anything. I top chicken, pork, fish with salsa. I eat it with tortilla chips or crackers. With tortillas. As a spin on a bruschetta. Versatility, thy name is salsa!
Time to put it in a jar! Or… several jars…
The tomatoes, hot peppers, bell peppers, and cilantro all came from the garden!
There are no right or wrong ingredient measurements. Obviously, the more of one and the less of another you put in will change the flavor – but that’s kinda the point. Use what you have and adjust to your own taste.
I didn’t peel the tomatoes. I usually don’t unless I’m looking for a specific outcome like the tomato tart. This was all done in the food processor.
- Bell Peppers
- Hot Peppers
- Cider Vinegar
Core tomatoes and coarsely chop in food processor. Do the same with onion and bell pepper.
Mince the garlic and hot peppers.
In a large pot, lightly saute the onion. Add garlic and peppers, and briefly cook. Add tomatoes and vinegar and bring to a boil.
Boil about 10 minutes. Stir in cilantro and salt & pepper, to taste.
Ladle into hot jars and process in a boiling water bath about 15 minutes.
I seeded the peppers and came out with a fairly mild salsa. It makes it a bit more versatile and I can always add a bit of heat if I want it.
Make it your own… Use a variety of red, yellow, orange, and green peppers… Mix up the hot peppers. Add other herbs.
It’s a great way to use up the garden bounty!
Have fun with it!