Easy Homemade Salsa
Note the amounts listed for 2 pints to eat right away or 8 pints to can for later. Seven jars fill a typical canner!
Ingredients: 2 pints 8 pints
Fresh tomatoes, peeled 2 C 8 C
Diced onion 1 medium 4 medium
Finely minced garlic 2 cloves 8 cloves
Green Pepper, diced 1 4
Diced green chilis 4 oz can 4 - 4 oz cans
OR diced Jalapeno Peppers 2 8
Chili powder 1/4 tsp 1 tsp
Wine vinegar 1 T 1/4 C (4 T)
Salt 1/4 tsp 1 tsp
Tabasco sauce OR dried chili flakes 1/8 tsp 1/2 tsp
- Wash tomatoes and green peppers in cold running water.
- To peel tomatoes, fill a large pan with water and bring to a boil. Gently lower fresh tomatoes into the water and boil for about 4 minutes.
- Meanwhile, put cold water in your sink or into a large bowl. Gently lift tomatoes out of boiling water and place them in the cold water to stop the cooking.
- Add ice cubes, as necessary to cool the tomatoes. Briefly strain the cool tomatoes and place in a clean bowl.
- Use a paring knife to core them and remove the peels. Chop or break into smaller pieces.
- Mix tomatoes and other ingredients together in a large bowl. Cover and refrigerate overnight.
- Put in a blender if a smoother mixture is desired. Bring to room temperature before canning.
This recipe from a friend Karen Imholte is great with chips, as a base for chili with beans, or in Mexican dishes. Canning it gives you “summer in a jar” all year long! Heat the salsa before putting in hot jars for water bath canning. More info below.
We once bought a house with a large basement lined with wooden shelves against one wall. Labels still designated places for jars of peaches, tomatoes, beans, sauerkraut, relish and more. It brought memories of my NaNa’s basement! If you have memories of canning, or a recipe, share it with The Seasoned Franciscan. Here’s a tune called “Canned Goods” from Greg Brown to spark some memories.
Learn to Can tomato products and other seasonal vegetables and fruits from experts at the National Center for Home Food Preservation. They get credit for this post’s photo, too. Use good ingredients, the right tools and food safety facts. Work with a trusted cookbook or the NCFHC. It also calls for a communal effort. Call a friend or your Grandma!
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